Corn Fritters with Piment D'Espelette Rémoulade
Prep time
Cook time
Total time
  • Corn Fritters
  • 2 tablespoons olive oil
  • 1 cup zucchini, grated and packed
  • ½ cup corn kernels
  • ½ cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons thyme, chopped
  • 2 teaspoons cilantro, chopped
  • ¾ cup flour
  • ½ cup corn muffin mix
  • 2 tablespoons sugar
  • ½ cup milk
  • 1 egg, whisked
  • salt & pepper, to taste
  • Piment D’Espelette Remoulade
  • ½ cup mayonnaise
  • 2 tablespoons coarse grained mustard
  • 2 tablespoons drained prepared horseradish
  • 2 tablespoons chopped scallions
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove, minced
  • ½ teaspoon Spanish paprika
  • ½ teaspoon of Piment D’Espelette
  • ½ teaspoon lemon juice
  • salt & pepper, to taste
  • Vegetable Oil for frying
  1. In a large skillet, heat olive oil and add zucchini, corn, onion, and thyme and sauté until vegetables are slightly softened about 5 minutes. Mix in cilantro and let come to room temperature In a large bowl, whisk flour, corn muffin mix, sugar, and salt. Whisk milk and egg into dry ingredients. Fold in zucchini mixture until just blended. Chill for 30 minutes.
  2. Pour oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of the pot. Heat oil over medium heat to 325°. Working in batches, spoon batter into oil using a small cookie scoop. Turn once until golden brown, Using a slotted spoon or spider, transfer fritters to paper towels to drain. Sprinkle with sea salt and serve immediately.
Recipe by jessica burns at