Everetts Fusions Fritters

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Zucchini Corn Fritters

dietary profile: Vegetarian, Gluten Free

Warm, hearty fritters are paired with a creamy, spicy dipping sauce for a combination that will bring smiles. Best of all it’s quick to make!


Makes 4 servings

1 box of cornbread mix
Our favorite mix calls for 1 egg, 1 Tbsp buttermilk and 1/2 cup cooking oil

Cornbread additions:
1 Tbsp Everett’s Paprika Garlic Fusion
1/2 cup corn, fresh or frozen
1 zucchini, finely diced
1 Tbsp cooking oil for sautéing
1-2 cups of cooking oil for frying

1/2 cup mayonnaise
1 tsp Everett’s Chipotle Lime Fusion


  1. Mix the cornbread batter according to instructions. Typical corn bread mixes require an egg, buttermilk and oil. Add the Fusion to the batter and mix thoroughly.
  2. Saute the corn and zucchini in 1 Tbsp cooking oil, about 5 minutes or until softened, and mix into the batter.
  3. Heat 1-2 cups of oil in a deep pan on medium heat or in a fryer set at 350 degrees.
  4. Quickly scoop the batter into the hot oil using a small ice cream scoop or large spoon. Cook in batches until browned, about 3 minutes per batch for deep frying or 3 minutes a side for pan frying.
  5. Allow the fritters to cool at least 3 minutes on paper towels to absorb excess oil.
  6. Stir the Chipotle Lime Fusion into the mayonnaise in a small bowl.
  7. Serve the fritters while they’re hot with the cool dip on the side.

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