Zucchini Corn Fritters

with Basil Buttermilk Sauce

When you don't know what else to do with a garden abundance of zucchini, these Zucchini Corn Fritters with Basil Buttermilk Sauce are a delicious way to use up that abundance.


Zucchini Corn Cayenne Pepper Buttermilk Mayonnaise Lemon Juice Fresh Basil Fresh Chives

Grate Zucchini

Grate zucchini into a colander using a large-holed grater. Toss with salt. Place in the sink and let drain 30-45 minutes.


Boil corn for 1-2 minutes. Scrape kernels into a large bowl. Squeeze excess water from the zucchini, add to the corn along with scallions, garlic, seasoning, flour and beaten eggs. Mix well.


Place about ⅓-cup of the zucchini mixture into hot oil, flatten and cook 2-3 minutes per side. Drain on a wire rack.

Make Sauce

Combine the ingredients for the Basil Buttermilk Sauce in a food processor or blender and process until smooth.

Serve immediately or cool and reheat later. Enjoy!

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