Corn and zucchini fritters are not only a delightful way to incorporate veggies into your diet, but they also offer a satisfying crunch with each bite. These fritters, enhanced by the creamy herb yogurt sauce, strike a perfect balance between crispy and tender textures, making them a hit for any occasion. Perfectly golden and filled with fresh corn and zucchini, they serve as an appetizer or a side dish that will have everyone reaching for seconds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Corn and Zucchini Fritters with Herb Yogurt Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Corn and Zucchini Fritters with Herb Yogurt Sauce

Corn and Zucchini Fritters with Herb Yogurt Sauce

I’ll never forget the first time I made these corn and zucchini fritters. It was a warm summer evening, and I wanted a recipe to celebrate the vibrant farmers market produce. The moment I took my first bite, I was transported—each fritter bursting with flavor! Packed with wholesome ingredients, this dish is not only easy to whip up but also versatile enough for any meal. Yes, that’s right! You’ll find that these fritters are perfectly suited for brunch, lunch, snack time, or even a light dinner. I can’t wait for you to give this recipe a try!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in just 30 minutes—perfect for a weeknight snack!
Irresistible Flavor: The combo of sweet corn and fresh zucchini with feta creates a delightful taste sensation.
Eye-Catching Appeal: These fritters are not only delicious but look gorgeous on any plate, appealing to both kids and adults.
Flexible Serving: Ideal for parties, picnics, or cozy family dinners; they truly shine in any setting.
Diet-Friendly Options: Easily make gluten-free by substituting with gluten-free flour; a great option for various diets!

Ingredients You’ll Need

3 cups freshly grated zucchini: This ingredient adds moisture and sweetness. Make sure to squeeze out excess water for crispy fritters.
½ teaspoon kosher salt: Enhances the flavor of all the ingredients and helps draw out moisture from the zucchini.
½ cup all-purpose flour: Acts as a binder and provides structure. If gluten-free, you can replace it with a gluten-free flour mix.
¼ cup cornstarch: Helps achieve that crispy texture in the fritters. It also absorbs moisture, which is important for the balance of ingredients.
1 teaspoon kosher salt: Provides additional flavor to the batter.
2 large eggs, whisked: Binds all the ingredients together while adding richness.
2 cloves garlic, minced or grated: Adds a beautiful aromatic component to the fritters. Use fresh garlic for the best flavor.
1-2 teaspoons Tabasco: Adds a touch of heat that complements the other flavors. Adjust to your spice preference.
2 cups corn kernels, cut from the cob: Sweet, juicy corn makes every bite pop. Fresh is best, but frozen works too in a pinch.
½ cup sliced scallions: Adds a mild onion flavor and color; a delightful freshness.
8 oz crumbled feta: This salty cheese enhances the whole dish with its creamy texture and rich flavor.
Extra virgin olive oil for frying: Provides a beautiful golden color and crispy texture. Be generous!
½ cup Greek yogurt: Adds creaminess and tang; it serves as a base for the yumminess of the herb yogurt sauce.
⅓ cup mayonnaise: Brings richness to the sauce, balancing out the tang of the yogurt.
1 lemon, freshly squeezed: Brightens the flavors in the sauce; its acidity is key for a fresh taste.
1 clove garlic, grated: For additional depth in the sauce; fresh garlic is always preferred.
½ teaspoon kosher salt: Season the sauce to perfection.
¼ cup finely chopped fresh dill or parsley: Adds a burst of herbal flavor. Dill brings a classic pairing with feta.

How to Make Corn and Zucchini Fritters with Herb Yogurt Sauce

Prepare the Zucchini: Grate the 3 cups of zucchini using a box grater or food processor. Place it in a colander and toss it with ½ teaspoon kosher salt. Allow it to sit for about 10 minutes, then gently press out excess moisture with your hands. Toss it again, let it sit for another 10 minutes, and squeeze out as much water as possible.
Make the Batter: In a large bowl, whisk together ½ cup all-purpose flour, ¼ cup cornstarch, and 1 teaspoon kosher salt. Mix in the 2 whisked eggs until a smooth batter forms, then add the 2 cloves of minced garlic and 1-2 teaspoons of Tabasco, combining well.
Combine Fritter Ingredients: Stir in the squeezed zucchini, 2 cups of corn kernels, and ½ cup of sliced scallions. Mix until well combined. Gently fold in the 8 oz of crumbled feta.
Fry the Fritters: Heat a large skillet over medium heat (a cast iron or stainless steel pan works wonderfully). Drizzle in some extra virgin olive oil just to coat the bottom of the pan. Using a spoon or cookie scoop, drop about 3 tablespoons of the batter into the pan (don’t overcrowd!) and press down slightly.
Cook Until Golden: Cook each fritter for about 2-3 minutes on each side or until they are deeply golden. Carefully flip using a spatula, and cook for another 2-3 minutes until golden on the other side.
Drain the Fritters: Transfer the fritters to a wire rack or a plate lined with paper towels. Repeat the frying process for the remaining batter, adding a bit more oil to the pan as needed. Sprinkle each cooked fritter with a small pinch of salt.
Prepare the Herb Yogurt Sauce: In a bowl, whisk together ½ cup Greek yogurt, ⅓ cup mayonnaise, the juice of 1 freshly squeezed lemon, 1 grated clove of garlic, ½ teaspoon kosher salt, and ¼ cup of finely chopped fresh dill or parsley. Let the sauce sit for at least 15 minutes before serving to allow the flavors to meld beautifully.

Storing & Reheating

To store any leftovers, let the fritters cool completely before placing them in an airtight container. They can stay at room temperature for up to 2 hours but should be refrigerated after that for up to 3 days. If you want to freeze them, lay the fritters in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. To reheat, bake them in a preheated oven at 350°F for about 10-12 minutes until heated through and crispy.

Chef’s Helpful Tips

Ensure you squeeze out as much water from the zucchini as possible to avoid soggy fritters.
Use a cast iron skillet for even heating and better color on the fritters.
You can mix and match the herbs in your sauce; try using basil or cilantro for a different flavor profile.
If the batter feels too thick, add a splash of milk to loosen it up.
Make the fritters smaller for bite-sized appetizers, perfect for gatherings!

There’s an undeniable joy in pulling these crunchy morsels from the frying pan, hearing that light sizzle as they hit the plate, and serving them alongside the heavenly herb yogurt sauce. Each bite offers a delightful combination of flavors that never fails to please. Perhaps it’s time to gather your supplies and let the kitchen be filled with the golden goodness of corn and zucchini fritters!

Recipe FAQs

Can I make these fritters ahead of time?

Absolutely! You can prep the batter and store it in the refrigerator for up to 2 days before frying. Just give it a quick stir before cooking. If you want to make them in advance, fry them up and then reheat them in the oven before serving.

Can I use frozen corn?

Yes, frozen corn works perfectly! Just make sure to thaw and drain it before adding it to the batter, so it doesn’t release any excess water.

How do I achieve crispy fritters?

The key to crispy fritters lies in squeezing out as much moisture from the zucchini as possible. Also, frying them in hot oil and avoiding overcrowding the pan allows them to develop a beautiful golden crust.

What can I serve with these fritters?

These fritters are delicious on their own, but they also pair nicely with a fresh salad or a scoop of avocado for added creaminess. They make a great accompaniment to grilled meats or fish too for a heartier meal!

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Corn and Zucchini Fritters with Herb Yogurt Sauce

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Author: Anna
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 16 fritters 1x
Category: Main Dishes
Method: Frying
Cuisine: American

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Description

Enjoy the delightful taste of Corn and Zucchini Fritters with Herb Yogurt Sauce. This dish combines fresh vegetables and herbs, making for a quick and satisfying meal that everyone will love. Perfect for gatherings or a cozy family dinner!

Ingredients

Scale

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

Grate the zucchini, then place it in a colander and mix with kosher salt. Allow to rest for about 10 minutes, then press to remove excess water. Let it sit for another 10 minutes and squeeze out as much liquid as possible.
In a large bowl, whisk together the flour, cornstarch, and salt. Mix in the whisked eggs until a smooth batter forms. Stir in minced garlic and tabasco, and mix again.
Add the drained zucchini, corn kernels, and scallions to the bowl, mixing until well combined. Carefully fold in the crumbled feta cheese.
Preheat a large skillet over medium heat, adding a drizzle of olive oil to coat the pan.
Using about 3 tablespoons of the mixture, form dollops in the skillet, ensuring not to overcrowd. Gently flatten the tops. Cook for 2-3 minutes on each side until golden brown.
Transfer the fritters to a paper towel-lined plate to drain excess oil and repeat the frying process, adding oil between batches. Sprinkle with a touch of salt before serving.

Notes

Ensure to squeeze out as much moisture from the zucchini as possible for the best texture.
These fritters can be served warm or at room temperature, making them ideal for gatherings.
Feel free to customize the herbs in the yogurt sauce to suit your taste.