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How to Make Crispy Zucchini and Corn Fritters with Herb Yogurt Dip

These Zucchini and Corn Fritters are a perfect way to use up summer produce. Crispy on the outside and tender on the inside, they're packed with fresh vegetables and herbs. Served with a tangy herb yogurt dip, they're ideal for any occasion from casual snacking to elegant appetizers.

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Recipe Details

Prep Time

20 minutes

Cook Time

15 minutes

Servings

4 (about 12 fritters)

Difficulty

Intermediate

Simple Summary

Zucchini and Corn Fritters are crispy, golden patties bursting with fresh summer flavors. These versatile fritters make a delightful appetizer, side dish, or light meal.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 4 (about 12 fritters)
  • Difficulty: Intermediate

Ingredients

  • 2 medium zucchini, grated (about 2 cups)
  • 1 cup fresh or frozen corn kernels
  • 1/2 cup finely chopped red onion
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • Vegetable oil for frying

For the herb yogurt dip:

  • 1 cup Greek yogurt
  • 2 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.

  2. In a large bowl, combine the zucchini, corn, and red onion.

  3. Add the beaten eggs, flour, Parmesan cheese, baking powder, salt, pepper, basil, and parsley. Mix well to form a batter.

  4. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.

  5. Drop spoonfuls (about 1/4 cup each) of the batter into the hot oil, flattening slightly with the back of the spoon.

  6. Cook for 2-3 minutes on each side, or until golden brown and crispy.

  7. Remove fritters with a slotted spoon and drain on paper towels.

  8. For the dip, mix all ingredients in a small bowl until well combined.

  9. Serve the fritters warm with the herb yogurt dip on the side.

Chef's Notes

  • To keep fritters warm while cooking batches, place them on a baking sheet in a 200°F (95°C) oven.
  • For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
  • These fritters can be made ahead and reheated in a 350°F (175°C) oven for 10 minutes.
  • Try adding different herbs like mint or cilantro for variation in flavor.
  • Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (3 fritters): Approximately 250 calories, 12g protein, 25g carbohydrates, 14g fat. These fritters are a good source of vitamins A and C from the zucchini and corn, as well as calcium from the Parmesan cheese. The yogurt dip adds additional protein and probiotics.

Serving Suggestions

  • Serve as an appetizer at summer gatherings or barbecues.
  • Pair with a crisp green salad for a light lunch or dinner.
  • Top with a poached egg for a delicious breakfast option.
  • Accompany with a chilled white wine or a light beer for a refreshing combination.
  • For a more substantial meal, serve alongside grilled chicken or fish.