Corn and zucchini fritters are a delightful way to celebrate fresh summer produce. These little bites of joy combine the sweetness of corn with the lightness of zucchini, creating a satisfying texture that’s both crispy on the outside and tender inside. When paired with a cool and herby yogurt sauce, they become a dish that’s perfect for any occasion, from casual family dinners to elegant cocktail parties.

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

Thinking back, the first time I made these fritters, it was in the middle of a bustling summer afternoon, with vegetables rolling in from the farmer’s market. The vibrant colors and aromas filled my kitchen, bringing back memories of summer cookouts. Each fritter has a flavor that sings with freshness! The beauty of this recipe is its ability to be enjoyed as a snack, side dish, or appetizer, making it a versatile addition to your culinary repertoire.

Why You’ll Love This Recipe

Simple & Quick: Whip up a batch in just 30 minutes!
Irresistible Flavor: Sweet corn and savory zucchini make a perfect pair, with a satisfying crunch.
Eye-Catching Appeal: These golden fritters are as fun to look at as they are to eat!
Flexible Serving: Perfect for snacks, parties, or even brunch gatherings.
Diet-Friendly Options: Easily adaptable for gluten-free diets; just substitute the all-purpose flour with a gluten-free blend.

Ingredients You’ll Need

3 cups freshly grated zucchini: This adds moisture and a subtle flavor. Be sure to squeeze out excess water for the best texture.
½ teaspoon kosher salt: Used for seasoning the fritters and drawing out moisture from the zucchini.
½ cup all-purpose flour: This helps bind the fritters together. You can swap this with a gluten-free flour for a gluten-free option.
¼ cup cornstarch: Creates an ultra-crisp exterior.
1 teaspoon kosher salt: Additional seasoning for the batter.
2 large eggs, whisked: Acts as the binder for all ingredients.
2 cloves garlic, minced or grated: Infuses the fritters with a delicious savory kick.
1-2 teaspoons Tabasco: Adds a delightful kick; adjust to your desired spice level.
2 cups corn kernels cut from the cob: Fresh corn brings sweetness and crunch. Frozen corn can be an acceptable substitute.
½ cup sliced scallions: Enhances flavor and adds freshness.
8 oz crumbled feta: Adds a creamy, salty flavor; you can substitute with goat cheese if desired.
Extra virgin olive oil for frying: Ensures a deliciously crispy fritter—don’t skimp on this!
½ cup Greek yogurt: Forms the base of the herb sauce, adding creaminess.
⅓ cup mayonnaise: Contributes to richness; feel free to use a lighter version if needed.
1 lemon, freshly squeezed: Brightens the flavor of the sauce.
1 clove garlic, grated: For an extra depth of flavor in the sauce.
½ teaspoon kosher salt: For seasoning the yogurt sauce.
¼ cup finely chopped fresh dill or parsley: Adds fresh herbal notes to the sauce, enhancing its flavor.

How to Make Corn and Zucchini Fritters with Herb Yogurt Sauce

Grate the Zucchini: Start by grating the zucchini and adding it to a colander. Toss it with ½ teaspoon kosher salt and let it sit for about 10 minutes. This step helps draw out excess water.
Squeeze Out Water: After the zucchini has sat, press it with your hands to remove excess moisture. Toss it again, allow it to sit another 10 minutes, and then squeeze out any additional liquid.
Make the Batter: In a large bowl, whisk together ½ cup all-purpose flour, ¼ cup cornstarch, and 1 teaspoon kosher salt. Add the whisked eggs to form a smooth batter. Stir in 2 cloves minced garlic and 1-2 teaspoons Tabasco.
Combine Ingredients: Gently fold in the squeezed zucchini, 2 cups corn kernels, and ½ cup sliced scallions. Once combined, gently mix in 8 oz crumbled feta until evenly distributed.
Heat the Oil: In a large skillet (cast iron or stainless steel works best), heat a drizzle of extra virgin olive oil over medium heat. You want enough oil to coat the bottom of the pan.
Cook: Once hot, add about 3 tablespoons of the fritter mixture to the pan without overcrowding. Press down gently on top of each fritter to flatten slightly. Cook for about 2-3 minutes on each side until they’re deeply golden. Flip carefully to avoid breaking them.
Transfer & Season: Carefully transfer the cooked fritters to a wire rack or place them on a pan lined with paper towels. Sprinkle each with a touch of salt and repeat with remaining batter, adding more oil to the pan as necessary.
Make the Sauce: In a bowl, whisk together ½ cup Greek yogurt, ⅓ cup mayonnaise, juice from 1 lemon, 1 grated clove of garlic, ½ teaspoon kosher salt, and ¼ cup finely chopped fresh dill or parsley. Allow it to sit for at least 15 minutes for flavors to meld.

Storing & Reheating

To store leftover fritters, keep them at room temperature for a few hours, but for longer storage, refrigerate them in an airtight container for up to 3 days. For freezing, place the cooled fritters in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag for up to 3 months. Reheat in a preheated oven at 350°F for about 10 minutes until warmed through, keeping an eye on them to ensure they don’t lose their crispy texture. The flavor will still be delightful!

Chef’s Helpful Tips

Avoid excess moisture: Make sure to really squeeze that zucchini to achieve the best fritter texture.
Right temperature: Let your eggs come to room temperature before mixing; this helps create a fluffy fritter.
Batch cooking: Cook in small batches to ensure even cooking and crispy edges—they will turn out much better!
Fresh herbs: Feel free to mix and match herbs in the yogurt sauce; mint could be a lovely addition!
Make-ahead: You can prep the batter a few hours in advance and store it in the fridge until you’re ready to cook.

Corn and zucchini fritters with herb yogurt sauce offer a simple yet delicious experience. They celebrate the joyous flavors of summer while being incredibly versatile for various occasions. Feel free to add your favorite spices or tweak the sauce based on your preferences. Cooking is all about having fun in the kitchen!

Recipe FAQs

Can I use frozen corn instead of fresh corn?

Absolutely! Frozen corn works perfectly in this recipe. Simply thaw and drain before adding it to the batter. It will still provide that sweet taste and nice texture.

How do I prevent my fritters from becoming soggy?

To prevent soggy fritters, make sure to squeeze out as much moisture from the zucchini as possible. Also, don’t skip the frying oil—this helps to fry rather than steam the fritters.

Can I make the herb yogurt sauce ahead of time?

Yes, you can prepare the herb yogurt sauce in advance! It actually tastes even better after sitting for a while, allowing the flavors to meld. Just store it in an airtight container in the refrigerator until you’re ready to serve.

What can I serve with the fritters?

Corn and zucchini fritters are lovely on their own but pair beautifully with a simple salad or your favorite dipping sauces. They also make a great addition to a brunch spread alongside eggs or even as a side dish for grilled meats.

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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 servings 1x
Category: Appetizers
Method: Frying
Cuisine: American

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Description

These corn and zucchini fritters are packed with flavor and easy to make! Freshly grated veggies combined with feta and served with a creamy herb yogurt sauce, they are perfect for a quick meal or snack!

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 and mix it with kosher salt in a colander. Allow it to sit for 10 minutes, then press out excess water. Let it sit again for another 10 minutes and squeeze out any remaining moisture.
In a large bowl, combine flour, cornstarch, and salt; whisk together. Mix in the whisked eggs to form a smooth batter, then add garlic and tabasco, stirring well.
Add the drained zucchini, corn, and scallions to the mixture and stir until combined. Gently fold in the crumbled feta cheese.
Heat a large skillet over medium heat and coat the bottom with olive oil. Add dollops (approximately 3 tablespoons) of the mixture to the skillet, avoiding overcrowding, and press down slightly.
Cook each fritter for 2-3 minutes per side until golden brown, then flip carefully to cook the other side. Repeat this process, adding more oil if needed, and transfer the cooked fritters to a wire rack or paper towel-lined pan, sprinkling with salt.

Notes

Make sure to squeeze out as much water from the zucchini as possible to prevent soggy fritters.
For a spicier kick, adjust the amount of tabasco to your preference.
These fritters make a great snack or appetizer, or can be served as a side dish.