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Parve
Easy
50 Minutes
Diets 
These crispy fritters are addictive! Corn is at its peak season, and it lends a delicious sweet and delicate flavor to these fritters. Yield: 10-12 fritters
2 medium zucchinis
1 small onion
1/2 teaspoon salt, plus additional to taste
2 ears corn, such as Beleaves
1 egg
1/2 cup all-purpose flour, such as Glicks
black pepper, to taste
2 tablespoons chopped cilantro
3 tablespoons Tuscanini Olive Oil, for frying
1 cup Gefen Mayonnaise
1 tablespoon sriracha (or to taste)
2 tablespoons Gefen Honey
Coarsely shred zucchini and onion. Toss with 1/2 teaspoon salt and set aside. Cut corn kernels off the cob.
After 10 minutes, wrap the zucchini and onion mixture in a kitchen towel and squeeze out as much liquid as possible.
Combine drained zucchini and onion with corn in a large bowl. Add egg, flour, salt, pepper and cilantro. Mix well.
Heat oil in a skillet over medium heat. Put spoonfuls of the mixture into the skillet and press down with a spatula to flatten. Cook for three to four minutes on each side.
Drain on a paper towel-lined plate. Repeat with remaining batter.
To make sauce, combine all ingredients until smooth. Serve with fritters.
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