Cobb Salad.jpg


Corn + Zucchini Fritter

Corn + Zucchini Fritters

We are smack dab in the middle of summer which means we have more vegetables then we know what to do with at the moment. Just like the first tomatoes of the year, the first of the corn is always a special time that reminds me of fall being just around the corner. As with most of my recipes, the ingredients that you use will either make or break the dish. So go out and make this recipe ASAP so that you’re not looking at this in December wishing you had fresh corn.


I have partnered with Eckert’s Farms to bring you my recipe for Corn and Zucchini fritters with a fresh basil dipping sauce. A simple appetizer that would pair perfectly with a glass of Rose and a cool summer evening, although it seems as if a cool night is hard to come by here in the Midwest. Think of it as making a pancake, you want to keep as much air in the batter as possible, and when you see it brown on the sides you are ready to flip.



·         2 cups fresh corn kernels

·         1 cup small diced zucchini

·         2 egg whites

·         2 tablespoons all-purpose

·         1 egg yolk

·         ½ teaspoon salt

For the Aioli

·         ½ cup mayo

·         ½ cup sour cream

·         2 tablespoons water

·         4 tablespoons chopped basil

·         ¼ teaspoon cayenne pepper

·         ¼ teaspoon salt

·         Juice of 1 lime


Whip egg whites in a bowl until medium peaks form, place corn, zucchini, all-purpose flour, egg yolk, and salt to one side of bowl and fold into egg whites.

Pre heat a pan to medium high heat, add 2 tablespoons of butter or oil and dollop the batter into pan, cooking on each side for about 2-3 minutes. Remove from pan and repeat until you no longer have any batter.

Combine all ingredients from the dipping sauce and serve on the side.