Corn and Zucchini Fritters with Herb Yogurt Sauce are a playful and delicious way to make use of those late-summer vegetables. The moment you sink your teeth into these fritters, you’re greeted with a delightful crunch on the outside, giving way to a tender, flavorful center filled with sweet corn and fresh zucchini. What sets these fritters apart is the addition of crumbled feta and a zesty herb yogurt sauce that brings everything together in perfect harmony. It’s a recipe that captures the essence of home cooking—simple, satisfying, and bursting with flavor.

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

I stumbled upon this dish while searching for ways to use up an abundant zucchini harvest from my garden, and it quickly became a beloved recipe in my household. It ticks all the boxes: budget-friendly, quick to whip up, and ideal for casual gatherings or a light lunch. Whether you’re enjoying them fresh off the skillet or dipping them into the herb yogurt sauce, these Corn and Zucchini Fritters are bound to brighten your day and delight your taste buds. Give them a try—I promise you won’t be disappointed!

Why You’ll Love This Recipe

Simple & Quick: Prep and cook this dish in just about 30 minutes!
Irresistible Flavor: Crunchy on the outside, tender and sweet inside, with a hint of garlic.
Eye-Catching Appeal: Golden, bite-sized treats that are perfect for sharing.
Flexible Serving: Enjoy them as a snack, appetizer, or side dish for any meal.
Diet-Friendly Options: Easy to make gluten-free by swapping regular flour for a gluten-free mix.

Ingredients You’ll Need

3 cups freshly grated zucchini: Essential for moisture and flavor, use the freshest zucchini you can find. For a quicker option, you may also use store-bought shredded zucchini.
½ teaspoon kosher salt: This draws out moisture from the zucchini, ensuring your fritters are perfectly textured.
½ cup all-purpose flour: Provides structure to the fritters. You can substitute with whole wheat flour for a nuttier flavor.
¼ cup cornstarch: Helps in achieving a light, crispy exterior. If you need a substitute, arrowroot powder works well too.
1 teaspoon kosher salt: For seasoning the fritter batter.
2 large eggs, whisked: Binds all the ingredients together and adds richness.
2 cloves garlic, minced or grated: Adds a bold flavor; fresh garlic works best, but garlic powder is a quick alternative.
1-2 teaspoons Tabasco: Offers a pleasant kick; adjust according to your spice preference.
2 cups corn kernels, cut from the cob: Fresh corn brings a sweet crunch. Canned or frozen corn can also be used in a pinch.
½ cup sliced scallions: For a mild onion flavor that enhances the fritter.
8 oz crumbled feta: This creamy cheese adds a salty tang; goat cheese is a good substitute if you prefer a milder taste.
Extra virgin olive oil for frying: For frying until golden brown. You can also use avocado oil for a higher smoke point.
½ cup Greek yogurt: A creamy base for the herb sauce; plain yogurt can be used for a lighter version.
⅓ cup mayonnaise: Adds richness and creaminess; swap with Greek yogurt for a healthier twist.
1 lemon, freshly squeezed: Brightens the flavors; lime juice could be a nice alternative.
1 clove garlic, grated: For a strong garlic flavor used in the sauce.
½ teaspoon kosher salt: To season the yogurt sauce.
¼ cup finely chopped fresh dill or parsley: Fresh herbs elevate the sauce; feel free to mix them or use your favorite herbs like cilantro or basil.

How to Make Corn and Zucchini Fritters with Herb Yogurt Sauce

Grate the Zucchini: Start by grating 3 cups of zucchini; place it in a colander and sprinkle with ½ teaspoon kosher salt. Let it rest for about 10 minutes. This process removes excess moisture for a better texture.
Squeeze It Out: After 10 minutes, press the zucchini firmly with your hands to extract even more water. Toss it again and let it sit for another 10 minutes, then squeeze out the remaining moisture. Drain any excess liquid completely for crunchy fritters.
Prepare the Batter: In a large mixing bowl, whisk together ½ cup all-purpose flour, ¼ cup cornstarch, and 1 teaspoon kosher salt until combined. Next, incorporate the 2 whisked eggs, mixing until a smooth batter forms.
Season the Mixture: Add in the minced garlic and 1-2 teaspoons of Tabasco, stirring until just combined.
Fold in the Veggies: Gently mix in the squeezed zucchini, 2 cups of corn kernels, and ½ cup of sliced scallions. Finally, fold in 8 oz of crumbled feta delicately—this will keep the cheese chunky.
Heat the Oil: In a large skillet, ideally cast iron or stainless steel, heat it over medium heat. Drizzle in enough extra virgin olive oil to coat the bottom of the pan.
Cook the Fritters: When the oil is hot, use a spoon to drop about 3 tablespoons of batter into the skillet, leaving space between each fritter. Gently flatten each with the back of the spoon. Cook for 2-3 minutes until the edges turn golden brown.
Flip and Finish Cooking: Carefully flip each fritter and cook for another 2-3 minutes, or until the second side is golden. Repeat this process with the remaining batter, adding more oil as needed between batches. Lightly sprinkle each batch with a pinch of salt after cooking.
Prepare the Herb Yogurt Sauce: In a separate bowl, whisk together ½ cup Greek yogurt, ⅓ cup mayonnaise, the juice of 1 lemon, a grated clove of garlic, ½ teaspoon kosher salt, and ¼ cup of finely chopped fresh dill or parsley. Let this sit for at least 15 minutes, allowing the flavors to marry.

Storing & Reheating

To store leftover Corn and Zucchini Fritters, allow them to cool completely before placing them in an airtight container. They can sit at room temperature for a couple of hours, but best refrigeration is up to 3 days in the fridge. For longer storage, these fritters can be frozen for up to 3 months. When ready to enjoy, reheat them in a skillet over medium heat for about 5 minutes per side until warmed through—this keeps them crispy. Expect some changes in texture when reheating, but refreshing them in a hot pan will help regain that delightful crunch.

Chef’s Helpful Tips

Avoid Watery Fritters: Don’t skip the salting and squeezing of the zucchini; this step is crucial to remove excess moisture, leading to a crispier fritter.
Egg Temperature: Using eggs at room temperature helps them blend better into the batter, providing a smoother texture.
Timing Is Key: Work in batches when frying; overcrowding the pan will lower the oil temperature and result in soggy fritters.
Texture Troubles?: If your batter appears too runny, add a bit more flour or cornstarch until you reach a consistent batter.
Experiment with Flavors: Feel free to customize the fritters with your favorite herbs or spices; smoked paprika and cumin add a lovely depth.

Delicious Corn and Zucchini Fritters with Herb Yogurt Sauce are a fast, versatile, and nutritious option for any meal occasion. Packed with the goodness of fresh veggies, these fritters are also easy to customize, so don’t hesitate to play with ingredients and seasonings—you might create your new favorite twist. Happy cooking!

Recipe FAQs

Can I use frozen zucchini for these fritters?

Absolutely! If you’re using frozen zucchini, be sure to thaw and squeeze out as much moisture as possible using a clean kitchen towel or paper towel, just as you would with fresh zucchini.

What can I use instead of eggs?

If you’re looking for an egg substitute, you can use flaxseed meal as a binder. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens.

How can I make these fritters gluten-free?

You can easily substitute the all-purpose flour with a gluten-free flour blend or almond flour. This will still give you a deliciously crispy fritter without the gluten.

Can I bake these fritters instead of frying?

Yes, you can bake these fritters! Preheat your oven to 400°F (200°C) and place the fritters on a parchment-lined baking sheet. Brush them lightly with olive oil and bake for about 15-20 minutes, flipping halfway through, until golden and cooked through.

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Corn and Zucchini Fritters with Herb Yogurt Sauce

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Author: Peter
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 16 fritters 1x
Category: Main Dishes
Method: Frying
Cuisine: American

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Description

These Corn and Zucchini Fritters, served with a creamy herb yogurt sauce, are packed with flavor and easy to make. Perfect for a quick dinner or a tasty appetizer!

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, add it to a colander, and toss with kosher salt. Let it sit for about 10 minutes, then press out the water. Toss again, let sit another 10 minutes, and squeeze out more water.
In a large bowl, whisk together flour, cornstarch, and salt. Mix in the eggs until a smooth batter forms, then add garlic and Tabasco and mix again.
Stir in the squeezed zucchini, corn kernels, and scallions until combined. Gently fold in the feta.
Heat a large skillet over medium heat and coat the bottom with olive oil.
Make approximately 3-tablespoon-sized dollops in the pan without overcrowding. Gently press the tops down. Cook for 2-3 minutes per side until golden brown. Flip carefully and cook the other side until golden.
Transfer cooked fritters to a wire rack or pan lined with paper towels. Repeat the process, adding more oil to the pan as needed.

Notes

Ensure the zucchini is well drained to prevent soggy fritters.
Use fresh ingredients for the best flavor.
Feel free to customize the herbs in the yogurt sauce according to your taste.