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Crispy Low-Carb Zucchini Corn Fritters Recipe with Spicy Jalapeño Dip

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These crispy low-carb zucchini corn fritters are golden on the outside, tender and slightly sweet inside, served with a spicy jalapeño dip that adds a creamy kick. Perfect for quick snacks or light dinners, they are easy to make and crowd-pleasing.

Ingredients

Scale
  • 2 medium zucchinis, grated and squeezed dry
  • 1 cup frozen or fresh corn kernels
  • ½ cup almond flour
  • 2 large eggs, lightly beaten
  • 2 stalks green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Olive oil or avocado oil for frying
  • ½ cup Greek yogurt (full-fat for creaminess; coconut yogurt for dairy-free option)
  • 1 small jalapeño, finely minced (remove seeds for less heat)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped cilantro (optional)
  • Pinch of salt for dip

Instructions

  1. Grate the zucchinis using the large holes of a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
  2. In a large bowl, combine the grated zucchini, corn kernels, almond flour, beaten eggs, sliced green onions, garlic powder, salt, and pepper. Stir until well combined; the batter will be thick but moist.
  3. Heat 2 tablespoons of olive or avocado oil over medium heat in a non-stick or cast-iron skillet until hot but not smoking.
  4. Using a ¼ cup measure, scoop the batter into the skillet and gently flatten into a round patty about ¾ inch thick.
  5. Cook each fritter for 3-4 minutes per side until golden brown and crispy. Flip carefully to avoid breaking. Cook in batches to avoid overcrowding.
  6. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (about 200°F) while cooking remaining fritters.
  7. To prepare the jalapeño dip, mix Greek yogurt, minced jalapeño, fresh lime juice, chopped cilantro, and a pinch of salt in a small bowl. Adjust heat by adding more jalapeño or removing seeds.
  8. Serve the fritters hot with a generous dollop of the spicy jalapeño dip on the side. Garnish with extra cilantro or green onions if desired.

Notes

Dry the zucchini thoroughly to prevent soggy fritters. Use medium to medium-high heat to avoid burning or oily fritters. Cook in batches without overcrowding the pan. Adjust batter thickness with almond flour or an extra egg if needed. The jalapeño dip can be made ahead and stored in the fridge. For vegan version, substitute eggs with flax eggs and use coconut yogurt.

Nutrition

Keywords: low-carb, zucchini fritters, corn fritters, jalapeño dip, keto, gluten-free, healthy snack, easy recipe

Find it online: https://sagestirs.com/crispy-low-carb-zucchini-corn-fritters-recipe-with-spicy-jalape-n-o-dip-easy/