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
Scale
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
Nutrition
- Serving Size: 2 fritters with dip
- Calories: 150
- Sugar: 2g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 48mg