Ingredients:

  • 2 medium zucchini (about 1 pound), grated (450g)
  • 1 teaspoon salt
  • 1 cup fresh or frozen corn kernels (150g)
  • 1/2 cup all-purpose flour (60g)
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped red onion (30g)
  • 2 tablespoons chopped fresh cilantro (or parsley)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying
  • 1/2 cup mayonnaise (120g)
  • 1 tablespoon lime juice
  • 1 chipotle pepper in adobo sauce, minced
  • 1 teaspoon adobo sauce (from the can of chipotle peppers)
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Instructions:

  1. Grate the zucchini and place it in a colander. Toss with salt and let drain for 15 minutes to remove excess moisture.
  2. In a medium bowl, whisk together the mayonnaise, lime juice, minced chipotle pepper, adobo sauce, garlic powder, and salt until smooth. Refrigerate until ready to serve.
  3. After 15 minutes, squeeze as much moisture as possible from the zucchini using your hands or a clean kitchen towel. Transfer the zucchini to a large mixing bowl.
  4. Add the corn, flour, egg, red onion, cilantro, baking powder, and pepper to the bowl with the zucchini. Stir until just combined. Do not overmix.
  5. Heat the vegetable oil in a large skillet over medium heat until shimmering.
  6. Drop spoonfuls of the zucchini mixture into the hot oil, flattening slightly. Cook for 3-4 minutes per side, or until golden brown and cooked through.
  7. Transfer the fried fritters to a plate lined with paper towels to drain excess oil. Serve immediately with the chipotle aioli.