1-First Step: Prep the Vegetables and Mise en Place Wash and trim 2 medium zucchini, then grate them on a coarse box grater. Place the grated zucchini in a clean kitchen towel and press firmly to remove excess moisture this step stops the fritters from turning soggy. If using fresh corn, cut kernels off 2 ears; if frozen, thaw and pat dry. Finely chop 1/4 cup scallions and measure out dry ingredients. Preparing everything ahead is especially useful if you’re making vegan swaps like a flax egg.

2-Second Step: Combine the Batter In a large mixing bowl, whisk 1 large egg with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the grated zucchini, 1 cup corn kernels, 1/4 cup chopped scallions, and optional cheese if you like. Add 1/2 cup flour and 1/4 teaspoon baking powder, folding gently until just mixed. The batter should hold together nicely; if it’s too loose, add a bit more flour. For gluten-free versions, chickpea flour works well and keeps the texture light.

3-Third Step: Heat the Pan and Test a Dollop Warm a heavy skillet over medium heat and add about 2 tablespoons of olive oil. Scoop a heaping tablespoon of batter into the pan and spread it slightly. Cook a test fritter to check the seasoning and consistency before making the full batch. This trick helps avoid any surprises, and it’s great for busy parents who need things to go smoothly.

4-Fourth Step: Cook Until Golden and Crisp Fry the fritters for 3 4 minutes per side until they’re deep golden brown. Use a thin spatula to flip them gently so they don’t break. Keep the pan hot for that perfect crunch, and if you’re cooking a lot, pop the finished ones in a warm oven to stay crisp. For lower-fat options, try an air-fryer at 180 200°C for a healthier twist.

5-Fifth Step: Adjust for Dietary Needs If you’re using chickpea flour for gluten-free fritters, cook at a lower heat to ensure the inside cooks through. For dairy-free, skip the cheese and add herbs for extra flavor. Press the batter flatter for thinner patties if that’s your style.

6-Final Step: Serve and Finish Transfer the fritters to a paper towel to drain any extra oil, then add a garnish like fresh herbs. Serve 3 4 per person with the aioli for dipping. Leftovers reheat well in the oven, making this a solid meal prep option. Remember, the full directions include blending the aioli with mayonnaise, basil, garlic, lemon zest, and juice for that creamy finish.