End of Summer Zucchini Corn Fritters

End of Summer Zucchini Corn Fritters

Ingredients:

• 3 cups freshly grated zucchini
• 2 cups corn kernels, cut straight off the cob
• ¾ cup flour
• 2 large eggs, lightly beaten
• ⅓ cup sliced green onions
• 1 tsp. dried chives
• 1tsp. garlic powder
• ¼ tsp. salt
• ¼ tsp. black pepper
• For frying vegetable oil

Lemon Basil Aioli Ingredients:

• 1 cup mayonnaise
• ½ cup fresh basil leaves
• 2 garlic cloves, minced
• 1 tsp. grated lemon zest
• 1 tsp. fresh lemon juice
• To taste salt and pepper

Directions:

1. Place the grated zucchini in colander and sprinkle all over with a pinch of salt. Place the colander over a bowl and let the zucchini sweat out the liquid for 15 minutes. After 15 minutes, press out a bit more of the liquid.
2. In a large bowl, whisk together the flour, onions, chives, garlic powder, salt and pepper. Whisk in eggs. Stir in drained zucchini and the fresh corn.
3. Heat 2 tablespoons of oil in a large saucepan over medium heat. Once hot, scoop spoonfuls of the zucchini fritters into the pan. Use 2 to 3 tablespoons of mixture for each fritter. Cook for 2 to 3 minutes per side or until golden brown. Gently flip and cook for 2 to 3 minutes more.
4. Transfer fritters to a paper-towel-lined plate to drain any excess oil. Repeat, adding more oil as needed. Serve with aioli mayonnaise.