Zucchini & Corn Fritters with Gochujang Aioli

Golden-crisp zucchini and sweet corn fritters, light and flavorful, served with a creamy, spicy, and tangy gochujang aioli. A perfect main course that balances freshness with a kick.

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.