Zucchini & Corn Fritters with Lemony Herbed Yogurt
No better way to enjoy fresh seasonal veggies
Serves: 4 – 6
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients:
For the Fritters:
- 4 medium zucchinis, grated
- 1 tsp salt (for draining zucchini)
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 2 spring onions, finely sliced
- 1 garlic clove, minced
- 2 eggs
- ½ cup crumbled feta (optional, but delicious)
- ¼ cup fresh herbs (parsley, dill, or mint), chopped
- ½ cup flour
- ¼ tsp baking powder
- Salt & pepper, to taste
oil, for frying
For the Lemony Herbed Yogurt Dip:
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh herbs
- Salt & pepper, to taste
How To Make Zucchini & Corn Fritters with Lemony Herbed Yogurt
- Grate the zucchini and toss it with 1 tsp of salt.
- Let sit for 10 minutes in a colander to draw out moisture.
- Then, squeeze out as much liquid as possible using a clean tea towel or cheesecloth.
- In a large bowl, combine the drained zucchini, corn, spring onions, garlic, eggs, feta, and herbs. \Add the flour, baking powder, salt, and pepper.
- Mix until just combined — the batter should be thick but scoopable.
- If too wet, add a bit more flour.
- Heat 2–3 tbsp oil in a nonstick or cast-iron skillet over medium heat.
- Scoop 2 tablespoons of batter per fritter into the pan, flattening slightly with a spatula.
- Cook 3–4 minutes per side or until golden brown and cooked through.
- Transfer to a paper towel–lined plate to drain excess oil.
- Repeat with remaining batter, adding more oil as needed.
- Mix all ingredients together in a small bowl: yogurt, lemon juice, zest, olive oil, herbs, salt, and pepper.
- Adjust seasoning to taste and chill until ready to serve.
- Serve fritters warm or at room temp with a generous spoon of lemony yogurt dip on the side.