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Crispy Yellow Squash and Corn Fritters Recipe with Easy Chipotle Aioli Dip

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These crispy yellow squash and corn fritters are quick and easy to make, featuring a moist interior with a crunchy exterior, paired perfectly with a smoky chipotle aioli dip.

Ingredients

Scale
  • 2 medium yellow squash, grated (about 2 cups)
  • 1 cup fresh corn kernels (about 2 ears)
  • 2 large eggs, beaten (room temperature)
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup finely grated Parmesan cheese (optional)
  • 2 green onions, thinly sliced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or avocado oil for frying
  • 1/2 cup mayonnaise
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 teaspoon adobo sauce
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • Salt to taste

Instructions

  1. Grate the yellow squash using a box grater or food processor and place in a large bowl. Let sit for 5 minutes, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  2. Cut the kernels off the ears of fresh corn and add them to the grated squash. Toss in the sliced green onions.
  3. In a separate bowl, whisk the eggs. Stir in the flour, Parmesan cheese, smoked paprika, salt, and pepper. Combine this mixture with the squash and corn until evenly coated. If too runny, add a tablespoon more flour.
  4. Pour about 1/4 inch of vegetable oil into a skillet and warm over medium heat. Test by dropping a small dollop of batter into the oil; if it sizzles immediately, the pan is ready.
  5. Scoop 2-3 tablespoons of batter per fritter and carefully place into the hot oil. Flatten slightly with the back of a spoon. Fry for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  6. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (around 200°F) if making a big batch.
  7. While fritters cook, whisk together mayonnaise, chopped chipotle pepper, adobo sauce, lime juice, garlic, and a pinch of salt in a small bowl. Adjust heat or lime juice to taste.
  8. Serve the fritters hot with a side of chipotle aioli for dipping.

Notes

Squeezing out excess moisture from the squash is key to crispy fritters. Use medium heat to avoid burning and overcrowding the pan. The chipotle aioli can be made ahead for better flavor melding. Leftovers reheat well in a toaster oven or skillet to maintain crispiness.

Nutrition

Keywords: yellow squash fritters, corn fritters, chipotle aioli, crispy fritters, summer recipe, vegetarian, gluten-free option

Find it online: https://daintydine.com/crispy-yellow-squash-and-corn-fritters-recipe-with-easy-chipotle-aioli-dip/