Zucchini and Corn Fritters with Garlic Aioli

What started out as a way to make good use out of some extra vegetables and ricotta cheese turned into a delicious summer night dinner. The addition of lemon and dill brightens up this delicious fritter, while the ricotta gives it a light but savory fry.

Zucchini Corn Fritter with Garlic Aioli

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Course: Main Course, Side Dish
Cuisine: American
Keyword: aioli, corn, fritter, garlic, zucchini
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Author: Cassandra


  • ¼ cup ricotta cheese
  • 1 egg beaten
  • 3 cups of shredded zucchini
  • ½ cup corn kernels
  • 2 cloves garlic grated
  • 1 tsp lemon zest
  • 2 tsp fresh dill chopped
  • ½ cup flour
  • ½ corn meal
  • ¼ tsp baking soda
  • Salt and pepper
  • Vegetable oil for frying

Garlic Aioli

  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh dill
  • 4 cloves garlic
  • ¼ cup mayonnaise
  • ¼ cup sour cream


  • Start by preparing your garlic aioli so that the flavors have time to meld while you are preparing your fritters. In a food processor add the lemon juice, lemon zest, dill and garlic and pulse until minced thoroughly. Then add the mayonnaise and sour cream and pulse a few times to combine. Then set aside or in the fridge until needed.
  • In a large bowl whisk together the ricotta cheese and egg until thoroughly combined. Add to the mixture the zucchini, corn, garlic, lemon zest and stir with a spatula. In a medium bowl whisk together the flour, cornmeal, baking soda and salt and pepper and then add that mixture to the zucchini mixture and stir until combined.
  • Heat 1/8 inch of vegetable oil in a large nonstick skillet over medium heat. Working in batches, form small patties out of the zucchini mixture and carefully place them into the oil. Cook the fritters until they are golden brown. Drain on paper towels and then sprinkle with salt. Serve warm with the garlic aioli.

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