Corn and Zucchini Fritters with Herb Yogurt Sauce

Corn and zucchini fritters may just be the perfect solution when you want something light, crispy, and packed full of flavor. Bursting with fresh ingredients, these delightful fritters merge sweet corn and tender zucchini, creating a tantalizing bite. Each fritter has a satisfying crunch on the outside while remaining tender and savory on the inside. The best part? They are drizzled with a luscious herb yogurt sauce that elevates their flavor profile tenfold. It’s a union of textures and tastes that will not only satisfy your cravings but also bring a touch of brightness to any mealtime.

This recipe is especially close to my heart because it celebrates seasonal produce and provides the perfect opportunity to get creative in the kitchen. Whether you’re hosting a brunch, looking for an easy snack, or planning a casual dinner party, these corn and zucchini fritters with herb yogurt sauce perfectly fit the bill. Plus, they are simple enough for a beginner to tackle without a hitch. I can already tell you’ll be adding this dish to your regular dinner rotation!

How to Make Corn and Zucchini Fritters with Herb Yogurt Sauce

1. Prepare the Zucchini: Grate the zucchini and place it into a colander. Toss it with ½ teaspoon of kosher salt, letting it sit for about 10 minutes to draw out moisture. After 10 minutes, press down on the zucchini with your hands to expel any excess liquid. Toss it again and let it sit another 10 minutes before squeezing out as much water as possible.
2. Prepare the Batter: In a large mixing bowl, whisk together ½ cup of all-purpose flour, ¼ cup of cornstarch, and 1 teaspoon of kosher salt. Gradually mix in the 2 whisked eggs until you have a smooth batter. Stir in the 2 cloves of minced garlic and 1-2 teaspoons of Tabasco sauce, combining thoroughly.
3. Combine Ingredients: Add the drained zucchini, 2 cups of corn kernels, and the ½ cup of sliced scallions to the batter. Mix until combined, then carefully fold in the 8 oz of crumbled feta, ensuring it’s distributed evenly.
4. Fry the Fritters: Heat a large skillet over medium heat, preferably a cast iron or stainless steel pan, and drizzle in enough extra virgin olive oil to coat the bottom. Spoon about 3 tablespoons of the fritter mixture into the pan, ensuring not to overcrowd it. Gently press down on the dollops to flatten them slightly. Cook for about 2-3 minutes on each side until they are deeply golden.
5. Transfer & Repeat: Once cooked, transfer the fritters to a wire rack or a plate lined with paper towels to absorb excess oil. Lightly sprinkle them with salt while still hot. Add more olive oil to the pan as needed and repeat the frying process until all the mixture is used up.
6. Prepare the Herb Yogurt Sauce: In a bowl, whisk together the ½ cup of Greek yogurt, ⅓ cup of mayonnaise, juice of 1 lemon, 1 grated clove of garlic, ½ teaspoon of kosher salt, and ¼ cup of chopped fresh dill or parsley. Allow it to sit for at least 15 minutes to let the flavors meld together.

Storing & Reheating

Store any leftover fritters in an airtight container at room temperature for about 1-2 hours, or refrigerate for up to 3 days. To freeze, place fritters in a single layer on a baking sheet until firm, then transfer to a freezer bag, where they can last up to 3 months. Reheat in a skillet over medium heat for about 5 minutes per side or until heated through. Keep in mind they may lose some crispness over time, but a quick fry will help refresh their texture.

There’s something delightfully nourishing about making a dish that showcases fresh produce right from the garden or local market. Corn and zucchini fritters with herb yogurt sauce are not only a crowd-pleaser but an excellent way to utilize summer vegetables. Feel free to add your twist, perhaps by incorporating other herbs or spices to the fritters, and enjoy every bit of this crispy goodness!

Recipe FAQs

Can I make the fritters ahead of time?

Absolutely! You can prepare the batter up to a day in advance. Just be sure to keep it refrigerated and fry them fresh right before serving for the best texture.

Can I use frozen vegetables instead?

Yes, frozen grated zucchini or corn will work fine. Just make sure to thaw and drain excess moisture from the zucchini before using.

How do I make these fritters vegan?

To make these fritters vegan, you can replace the eggs with a combination of chia seeds or flax seeds (1 tablespoon mixed with 2.5 tablespoons of water per egg), and omit the feta or use a dairy-free alternative.

How do I know when the fritters are done cooking?

The fritters should be deeply golden brown on both sides. You can gently press one open to check if the center is cooked through; it should be tender and not raw.

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Corn and Zucchini Fritters with Herb Yogurt Sauce

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• Author: Anna
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 16 fritters 1x
• Category: Appetizers
• Method: Frying
• Cuisine: American

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Description

These Corn and Zucchini Fritters bring irresistible flavor with a simple preparation. Perfect as a quick dinner or a healthy snack, they’re loaded with fresh zucchini, sweet corn, and creamy feta, making them a delightful choice for any meal.

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Ingredients

Scale 1x2x3x

• 3 cups freshly grated zucchini
• ½ teaspoon kosher salt
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon kosher salt
• 2 large eggs whisked
• 2 cloves garlic minced or grated
• 1–2 teaspoons tabasco
• 2 cups corn kernels cut from the cob
• ½ cup sliced scallions
• 8 oz crumbled feta
• Extra virgin olive oil for frying
• ½ cup greek yogurt
• ⅓ cup mayonnaise
• 1 lemon freshly squeezed
• 1 clove garlic grated
• ½ teaspoon kosher salt
• ¼ cup finely chopped fresh dill or parsley

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Instructions

1. Grate the zucchini and place it in a colander. Sprinkle with kosher salt and let it sit for 10 minutes before pressing it out with your hands. Toss again, let sit for another 10 minutes, and squeeze out excess water.
2. In a large bowl, combine the flour, cornstarch, and salt. Whisk in the eggs until smooth, then mix in the garlic and tabasco.
3. Fold in the squeezed zucchini, corn kernels, and scallions until well combined. Gently incorporate the feta cheese.
4. Heat a large skillet over medium heat and coat the bottom with olive oil. Add dollops of the mixture (about 3 tablespoons each) to the pan, ensuring you don’t overcrowd it. Press down slightly on the top of each fritter.
5. Cook for 2-3 minutes per side until golden brown, then flip carefully and cook for an additional 2 minutes.
6. Transfer cooked fritters to a wire rack or a paper towel-lined plate and repeat, adding more oil as necessary. Sprinkle with a pinch of salt.

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Notes

Fresh herbs can be substituted with any other herb of your choice for varied flavors.
Fritters can be served warm or at room temperature, making them great for gatherings.
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 2 fritters
• Calories: 180
• Sugar: 2g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 60mg

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