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
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.
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg