If there’s one dish I look forward to each summer, it’s Zucchini & Corn Fritters with Yogurt Dip. These golden little patties are crispy on the outside, tender in the middle, and packed with bursts of fresh corn and fragrant green onion. The best part? They come together in a snap and are just as delightful for brunch as they are for a light dinner. Dipped into a tangy, herby yogurt sauce, every bite feels bright, fresh, and completely irresistible. If you’re looking for a crowd-pleaser that celebrates the best of the season, Zucchini & Corn Fritters with Yogurt Dip are about to become your new favorite.
Ingredients You’ll Need
What I especially love about Zucchini & Corn Fritters with Yogurt Dip is how these humble ingredients combine to create big flavors. Each one plays an important role in either the fritters’ crispy texture, their summery taste, or the creamy coolness of the dip.
- 1 medium zucchini, grated: Zucchini brings mild flavor and moisture, the base for our crispy fritters.
- ½ teaspoon salt: Draws out the zucchini’s excess water and enhances overall flavor.
- ½ cup corn kernels: Adds natural sweetness and little pops of texture in every bite.
- ¼ cup chopped green onions: Gives a mild, savory bite that pairs perfectly with the veggies.
- 1 egg: Binds everything together and helps the fritters hold their shape.
- ¼ cup flour: Lightly thickens the mixture for crisp, golden edges.
- ¼ teaspoon garlic powder: Adds gentle garlicky depth without overpowering the fresh flavors.
- ¼ teaspoon black pepper: A little kick of spice to round everything out.
- Olive oil, for frying: Helps get that sought-after golden crunch with a hint of richness.
- ½ cup plain Greek yogurt (for the dip): Creamy, tangy, and the perfect canvas for herbs and citrus.
- 1 tablespoon lemon juice (for the dip): Brightens up the dip and brings a zesty contrast.
- 1 tablespoon chopped dill or parsley (for the dip): Fresh herbs make the dip sing—choose your favorite.
- Salt, to taste (for the dip): Balances the tangy yogurt and lifts all the other flavors.
How to Make Zucchini & Corn Fritters with Yogurt Dip
Step 1: Prep the Zucchini
Start by grating your zucchini and sprinkling it with salt. Give it about 10 minutes to rest; the salt will coax out a surprising amount of moisture. This step is absolutely key—well-drained zucchini helps the fritters become deliciously crisp rather than soggy. Don’t be afraid to use your hands and really squeeze out that extra liquid over the sink or with a clean kitchen towel.
Step 2: Mix the Batter
In a mixing bowl, combine the squeezed zucchini, corn kernels, chopped green onions, egg, flour, garlic powder, and black pepper. Stir everything together until just combined. You should end up with a colorful, slightly thick batter. If it looks runny, add just a touch more flour—if it’s too stiff, a splash of water or another egg will bring it right back to the sweet spot.
Step 3: Fry the Fritters
Heat a thin layer of olive oil in a skillet over medium heat. Once the oil shimmers, drop in spoonfuls of batter, flattening each one slightly into a patty. Give them space so they cook evenly. Let each fritter sizzle for 2 to 3 minutes per side, flipping when you see those edges turn golden and crisp. When finished, transfer them to a paper-towel-lined plate to absorb excess oil. Warm, toasty, and inviting—your kitchen will smell incredible!
Step 4: Make the Yogurt Dip
While your fritters are frying up, it’s time to whip together the creamy yogurt dip. In a small bowl, just stir together the Greek yogurt, lemon juice, your chosen fresh herb, and a pinch of salt. I love to use dill for its classic pairing with zucchini, but parsley is just as lovely. Pop it in the fridge to chill—the coolness is the perfect contrast to the sizzling hot fritters.
Step 5: Serve and Enjoy
Stack your Zucchini & Corn Fritters with Yogurt Dip onto a platter, and serve them hot with a generous bowl of yogurt dip on the side. This dish looks stunning and tastes even better when enjoyed immediately, though there’s absolutely no shame in going back for seconds later!
How to Serve Zucchini & Corn Fritters with Yogurt Dip
Garnishes
Top your fritters with a shower of fresh herbs or a sprinkle of flaky sea salt for a little extra sparkle. If you want to play up the summery vibe, a few thin ribbons of raw zucchini tossed on top add gorgeous color and charm.
Side Dishes
Zucchini & Corn Fritters with Yogurt Dip pair wonderfully with a crisp green salad, a juicy tomato and basil salad, or even a platter of sliced watermelon. For brunch, consider serving them alongside scrambled eggs or smoked salmon for a well-rounded plate full of color and protein.
Creative Ways to Present
Try stacking the fritters into a tidy tower and spooning dollops of yogurt dip in between each one for a dramatic brunch centerpiece. Or, serve them mini-sized on skewers for a cheerful appetizer at your next summer party. Any way you plate them, these fritters are guaranteed to steal the show!
Make Ahead and Storage
Storing Leftovers
Zucchini & Corn Fritters with Yogurt Dip keep quite well for 2 to 3 days in the refrigerator. Place cooled fritters in an airtight container, with parchment or wax paper between layers to keep them from sticking. Store the yogurt dip separately in a sealed jar or bowl.
Freezing
If you end up with leftovers or want to prepare ahead, freeze your cooked fritters in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag. They’ll keep beautifully for up to two months. I recommend making the yogurt dip fresh when you’re ready to serve, for the best flavor and texture.
Reheating
To bring back that irresistible crispiness, reheat Zucchini & Corn Fritters with Yogurt Dip in a preheated oven at 375°F (190°C) for about 10 minutes, or in a hot skillet for a couple of minutes per side. The microwave works in a pinch, but you may lose a bit of crunch.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Just be sure to thaw and pat the corn dry before adding it to your batter, so you don’t introduce extra moisture. Frozen corn works beautifully in Zucchini & Corn Fritters with Yogurt Dip and means you can enjoy them year-round.
Can I make these fritters gluten-free?
Yes, you can swap the regular flour for a gluten-free blend or even chickpea flour. Both options hold the fritters together nicely and let everyone dig in without worry.
Is there a vegan version of this recipe?
You bet! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Use a plant-based yogurt for the dip, and you’ll have vegan-friendly Zucchini & Corn Fritters with Yogurt Dip that are just as delicious.
What can I use if I don’t have Greek yogurt for the dip?
Sour cream is a perfect substitute, or you can use regular (not too runny) plain yogurt. For a lighter option, labneh or whipped cottage cheese also work wonderfully as a creamy base for your dip.
Do the fritters taste good cold?
They’re definitely best enjoyed hot and crispy, but Zucchini & Corn Fritters with Yogurt Dip are surprisingly tasty at room temperature or even cold. Pack any extras for lunch, picnics, or snack trays and you’ll thank yourself later!
Final Thoughts
If you try anything new this week, let it be these Zucchini & Corn Fritters with Yogurt Dip. They’re everything you want in a summer snack—fresh, vibrant, easy to whip up, and downright fun to eat. I hope they bring a burst of sunshine to your table and plenty of happy faces around it!
Print
Zucchini & Corn Fritters with Yogurt Dip Recipe
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
These zucchini and corn fritters are crispy on the outside, tender on the inside, and packed with summer veggies. Paired with a tangy, refreshing Greek yogurt dip, they’re quick to whip up and perfect as a snack, appetizer, or side dish for any meal.
Ingredients
Fritters
- 1 medium zucchini, grated
- 1/2 teaspoon salt
- 1/2 cup corn kernels
- 1/4 cup chopped green onions
- 1 egg
- 1/4 cup flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Olive oil, for frying
Yogurt Dip
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped dill or parsley
- Salt, to taste
Instructions
- Prepare the zucchini: Sprinkle the grated zucchini with salt and let it sit for 10 minutes. This helps draw out excess moisture. After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This ensures your fritters will be crisp, not soggy.
- Mix the fritter batter: In a large mixing bowl, combine the squeezed zucchini, corn kernels, chopped green onions, egg, flour, garlic powder, and black pepper. Stir well until the batter is evenly mixed and holds together.
- Heat the oil: Pour a thin layer of olive oil into a large skillet and heat over medium heat. Give it a minute to reach temperature but do not let it smoke.
- Cook the fritters: Drop spoonfuls of the batter into the skillet, flattening each slightly with the back of a spatula. Fry for 2-3 minutes on each side, or until golden brown and crisp. Cook in batches if necessary and avoid overcrowding the pan. Transfer cooked fritters to a plate lined with paper towels to drain any excess oil.
- Make the yogurt dip: In a small bowl, stir together the Greek yogurt, lemon juice, dill or parsley, and a pinch of salt. Mix until smooth and chill in the fridge until you’re ready to serve.
- Serve: Arrange the warm fritters on a platter and serve with the cool, herby yogurt dip on the side.
Notes
- To make gluten-free fritters, substitute the flour with a gluten-free blend.
- Use fresh or frozen (and thawed) corn kernels for the best flavor.
- Be sure to squeeze out as much water as possible from the zucchini; wet batter yields soggy fritters.
- Leftover fritters can be reheated in the oven or air fryer for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Frying
- Cuisine: American, Vegetarian