Photos: Belén Fleming
When two classic summer vegetables come together, they form this simple and delicious dish. Crispy and light, I love to serve these Zucchini and Corn Fritters with a creamy Basil Aioli. In this recipe, I use Bob’s Red Mill Paleo flour blend. I have found it has a great ratio of almond flour, arrowroot starch, coconut flour and tapioca flour to make a great grain-free substitute for all-purpose flour. Traditional all-purpose flour can also be used if preferred.
Zucchini and Corn Fritters
- 1½ cups zucchini, grated
- ¼ tsp. salt
- 1 cup corn kernels, fresh or frozen
- 1 egg, whisked
- ½ cup paleo flour blend
- ¼ cup almond milk
- 1 tsp. baking powder
- 1 tsp. salt
- ½ smoked paprika
- ¼ tsp. cayenne
- ¼ tsp. black pepper
- 1 tsp. garlic, minced
- ½ tsp. onion powder
- 1½ Tbsp. fresh basil, chopped
- olive oil for frying
In a small bowl, toss the grated zucchini with the salt; let sit for 10 minutes. Place the zucchini in a clean dish towel; squeeze out the excess water. If using frozen corn kernels, thaw; drain off excess water. In a large bowl, place the zucchini, corn, egg, paleo flour, almond milk, baking powder, salt, smoked paprika, cayenne, black pepper, garlic, onion powder and basil. Mix the ingredients well. Form into patties. In a large sauté pan, heat 2 Tbsp. of olive oil over medium heat. Place the fritters in the pan; cook 2-3 minutes or until golden. Flip the fritters; cook for an additional 2-3 minutes or until golden.
Basil Aioli
- 4 garlic cloves
- ½ tsp. salt
- 2 egg yolks
- 1 cup basil oil, see below
- 1½ Tbsp. lemon juice
- salt and pepper to taste
Mash the garlic and salt together in a mortar and pestle to create a paste. If you do not have a mortar and pestle, mash the garlic and salt with the side of a chef’s knife to make a paste. In a bowl, whisk together the garlic paste and egg yolks to combine. Very slowly whisk in the basil oil in a steady stream until emulsified. Slowly add the basil oil, whisking constantly until all of the oil is added and the aioli is emulsified. Stir in lemon juice; season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to 3 days.
Basil Aioli
Basil Oil
- 2 cups basil leaves packed
- 1 cup olive oil
- 1 cup avocado oil
Press the basil leaves down into a blender. Pour in the olive oil and avocado oil to cover. Blend the basil and oils well. Pour the oil into a small saucepan. Simmer over low heat for 30 minutes. Pour the oil through a fine mesh strainer into a small bowl. Place the bowl of basil oil into a larger bowl with ice water to cool. Stir the oil gently until cooled. Transfer the oil into a glass jar or container. Store in the refrigerator for up to 2 weeks.
Emily Maxson of Medina is a food blogger and author of Emily’s Fresh Kitchen: Cook Your Way to Better Health. Find her at emilysfreshkitchen.com.
