Zucchini & Corn Fritters with Gochujang Aioli

• •2 whole Medium Zucchini
• •1 cup Corn Kernels (fresh or frozen, thawed)
• •1 cup All-Purpose Flour
• •1 whole Large Egg
• •1 teaspoon Baking Powder
• •1 teaspoon Salt
• •0.5 teaspoon Black Pepper
• •3 stalks Scallions (green onions), thinly sliced
• •0.5 cup Vegetable Oil (for frying)
• •0.5 cup Mayonnaise
• •1.5 tablespoons Gochujang (Korean Chili Paste)
• •1 tablespoon Fresh Lime Juice
• •1 clove Garlic, minced
• •1 teaspoon Honey
• •0.5 teaspoon Toasted Sesame Oil (optional)
• •1 teaspoons Water (to thin, if needed)

Instructions

1. 1

   **Prepare the Gochujang Aioli:** In a small bowl, whisk together the mayonnaise, gochujang, lime juice, minced garlic, honey, and toasted sesame oil (if using). If the aioli is too thick, add water 1 teaspoon at a time until it reaches your desired consistency. Taste and adjust gochujang or lime juice as needed. Cover and refrigerate until serving.

2. 2

   **Prepare the Zucchini:** Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a colander and sprinkle generously with about 1/2 teaspoon of salt. Let it sit for 10-15 minutes to draw out excess moisture. This step is crucial for crispy fritters. After 10-15 minutes, firmly squeeze out as much liquid as possible from the zucchini using your hands or a clean kitchen towel. The drier the zucchini, the crispier the fritters.

3. 3

   **Make the Fritter Batter:** In a large bowl, combine the squeezed zucchini, corn kernels, and sliced scallions. In a separate medium bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

4. 4

   Add the dry ingredients to the zucchini mixture and toss to combine. Crack the large egg into the mixture and mix thoroughly until just combined and a thick batter forms. Be careful not to overmix.

5. 5

   **Fry the Fritters:** Heat about 1/2 inch of vegetable oil in a large non-stick skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact. Working in batches, drop tablespoonfuls of the batter into the hot oil, flattening them slightly with the back of a spoon to form round fritters. Do not overcrowd the pan.

6. 6

   Fry the fritters for 3-4 minutes per side, or until golden brown and cooked through. Carefully flip them once. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more oil to the pan if necessary.

7. 7

   **Serve:** Serve the Zucchini & Corn Fritters hot, accompanied by the chilled Gochujang Aioli for dipping.

Chef's Tips

• 💡**Squeeze the Zucchini Thoroughly:** This is the most important step for crispy fritters. Don't skip it, and be aggressive!
• 💡**Don't Overcrowd the Pan:** Frying in batches ensures the oil temperature stays consistent, leading to evenly cooked and crisp fritters.
• 💡**Adjust Spice Level:** Feel free to increase or decrease the amount of gochujang in the aioli to match your preferred level of heat.
• 💡**Serve Immediately:** Fritters are best enjoyed fresh and hot, when they are at their crispiest.