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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 celebrate summer produce. Crispy on the outside and tender on the inside, they're packed with fresh zucchini, sweet corn, and aromatic herbs. Served with a cool 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 mint
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

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

  2. In a large bowl, combine zucchini, corn, red onion, eggs, flour, Parmesan cheese, baking powder, salt, pepper, basil, and parsley. Mix well to form a batter.

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

  4. Drop 1/4 cup portions of the batter into the hot oil, flattening slightly with the back of a spoon.

  5. Fry for 3-4 minutes on each side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

  6. For the dip, mix Greek yogurt, mint, lemon juice, garlic, salt, and pepper in a small bowl.

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

Chef's Notes

  • For extra crispy fritters, make sure to squeeze out as much moisture from the zucchini as possible.
  • You can substitute gluten-free flour for a gluten-free version.
  • These fritters can be made ahead and reheated in a 350°F (175°C) oven for 5-10 minutes.
  • Try adding different herbs like dill or cilantro for variation.
  • 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, and 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.
  • Top with a poached egg for a delicious breakfast option.
  • Accompany with a chilled white wine or a light beer for a refreshing combination.
  • Garnish with additional fresh herbs and lemon wedges for an attractive presentation.