Corn and Zucchini Fritters with Herb Yogurt Sauce are delightful little bites that truly capture the essence of summer. With each fritter, you’ll experience a satisfying crunch on the outside and a tender, flavorful mix of corn and zucchini on the inside. These fritters are not only packed with seasonal produce, but they’re also incredibly easy to make and can serve as either an irresistible appetizer or a fresh side dish. Whether you’re firing up the grill for a summer barbecue or looking for a light snack, these fritters are sure to brighten your day.

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

I fondly remember the first time I made these Corn and Zucchini Fritters with Herb Yogurt Sauce. It was a sunny afternoon, and I had an abundance of fresh veggies from the farmer’s market. I decided to whip up something simple yet delicious. The lovely aroma of sizzling fritters filled my kitchen, and my family gathered around, eagerly awaiting the first bite. They quickly became a family favorite, and now I’m excited to share this recipe with you. You’ll want to keep it handy for those days when the craving for something fresh and tasty hits!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes from start to finish.
Irresistible Flavor: The perfect balance of sweet corn and fresh zucchini, enhanced by creamy feta and garlic.
Eye-Catching Appeal: Golden brown fritters that are as fun to look at as they are to eat.
Flexible Serving: Perfect for appetizers, side dishes, or even a light lunch.
Diet-Friendly Options: Easily adaptable for gluten-free diets by substituting with gluten-free flour.

Ingredients You’ll Need

3 cups freshly grated zucchini: Zucchini adds moisture and a slight sweetness. Use fresh, firm zucchini for the best results.
½ teaspoon kosher salt: This will help draw out excess moisture from the zucchini and enhance overall flavor.
½ cup all-purpose flour: Provides structure and helps bind the fritters together. If gluten-free, you can substitute with a gluten-free blend.
¼ cup cornstarch: Adds extra crispness to your fritters.
1 teaspoon kosher salt (in the batter): Seasoning for the batter, ensuring every bite is flavorful.
2 large eggs, whisked: Binds the ingredients together and gives the fritters a light texture.
2 cloves garlic, minced or grated: Adds a robust flavor; fresh garlic works best for this recipe.
1-2 teaspoons Tabasco: For a little kick; adjust according to your spice preference.
2 cups corn kernels, cut from the cob: Fresh corn brings sweetness and texture, but you can also use frozen corn if that’s what you have.
½ cup sliced scallions: Offers a mild onion flavor and nice color contrast.
8 oz crumbled feta: Gives a creamy tang; feel free to substitute with goat cheese for a different taste.
Extra virgin olive oil for frying: Use a good quality oil for frying to enhance flavor.
½ cup Greek yogurt: Forms the base of the herb sauce, adding creaminess.
⅓ cup mayonnaise: Adds richness; you could replace this with a dairy-free option if desired.
1 lemon, freshly squeezed: Brightens the flavors remarkably well; choose ripe lemons for better juice yield.
1 clove garlic, grated: For the herb sauce, adding a nice punch of flavor.
½ teaspoon kosher salt: Ensures the sauce is well-seasoned.
¼ cup finely chopped fresh dill or parsley: Fresh herbs add a wonderful brightness; you can mix both if you desire.

How to Make Corn and Zucchini Fritters with Herb Yogurt Sauce

Grate the Zucchini: Start by grating the zucchini and placing it in a colander. Sprinkle with ½ teaspoon kosher salt and let it sit for about 10 minutes to draw out moisture. After sitting, press the zucchini with your hands to eliminate as much liquid as possible.
Prepare the Batter: In a large bowl, whisk together ½ cup all-purpose flour, ¼ cup cornstarch, and 1 teaspoon kosher salt. Mix in the whisked eggs until a smooth batter forms. Stir in the minced garlic and 1-2 teaspoons Tabasco.
Combine Ingredients: Add the drained grated zucchini, 2 cups of corn kernels, and sliced scallions to the batter. Fold everything together gently, and then add 8 oz crumbled feta, mixing just until combined.
Heat the Pan: In a large skillet over medium heat, drizzle extra virgin olive oil to coat the bottom. Wait until the oil is hot before adding the fritters.
Cook the Fritters: Drop about 3 tablespoons of the fritter mixture into the pan. Flatten them slightly, allowing space between each fritter. Cook for about 2-3 minutes on one side until golden brown, then flip carefully and cook for another 2-3 minutes until the other side is golden.
Drain and Cool: Transfer the cooked fritters to a wire rack or a plate lined with paper towels and repeat, adding more oil to the pan as needed. Don’t forget to sprinkle a bit of salt on each fritter as they come off the skillet.
Make the Herb Yogurt Sauce: In a bowl, whisk together ½ cup Greek yogurt, ⅓ cup mayonnaise, freshly squeezed lemon juice, grated garlic, ½ teaspoon kosher salt, and ¼ cup chopped fresh dill or parsley. Allow the sauce to rest for at least 15 minutes before serving to let the flavors mingle.

Storing & Reheating

Store any leftover Corn and Zucchini Fritters at room temperature for about 2 hours after cooking. Refrigerate in an airtight container for up to 3 days. If you want to freeze them, place in a single layer on a baking sheet until firm and then transfer to a freezer bag, where they’ll keep for up to 3 months. To reheat, bake in a preheated oven at 350°F (175°C) for about 10-12 minutes until heated through, but know the texture might change slightly.

Chef’s Helpful Tips

Be sure to remove excess moisture from your zucchini to avoid soggy fritters.
Letting the batter sit for a few minutes can help the fritters hold together better when frying.
Use a non-stick skillet for easier flipping and to minimize the risk of fritters sticking.
Experiment with different herbs in the yogurt sauce—basil or chives can add delightful flavors.
If you want a crunchier fritter, add a bit more corn starch.

These fritters are not just a treat for the taste buds, but they also shine with their vibrant colors and textures. The fresh herbs in the yogurt sauce complement the flavors beautifully, leaving you with a burst of delight in every bite. Don’t shy away from tweaking the recipe; add different spices or try various dipping sauces to make it uniquely yours.

Recipe FAQs

Can I make these fritters in advance?

Absolutely! You can prepare the batter and refrigerate it for several hours before cooking. Just make sure to mix it again before frying, as some ingredients might settle.

What’s a good substitute for feta in these fritters?

If you’re not a fan of feta, you can use ricotta for a creamier texture or even shredded cheddar for a different flavor profile.

How do I prevent my fritters from being soggy?

The key is to squeeze out as much liquid as possible from the zucchini before mixing it into the batter. This will help keep your fritters crisp and intact when frying.

What can I serve with these fritters?

These Corn and Zucchini Fritters are wonderful on their own, but they pair beautifully with a simple salad or roasted vegetables. They also make a great addition to brunch alongside eggs or on a picnic platter.

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Corn and Zucchini Fritters with Herb Yogurt Sauce

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

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Description

These Corn and Zucchini Fritters with Herb Yogurt Sauce are bursting with flavor and easy to make. Perfect for quick dinners, they combine fresh zucchini, sweet corn, and tangy feta for a delicious meal.

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, toss it with kosher salt, and place it in a colander to drain for 10 minutes. Squeeze out excess water, then let it sit for another 10 minutes before squeezing again.
In a large bowl, whisk together the flour, cornstarch, and salt. Mix in the eggs until a smooth batter forms, then add the garlic and tabasco, mixing again.
Fold in the drained zucchini, corn kernels, and scallions until combined, then gently incorporate the crumbled feta.
Heat a large skillet over medium heat and coat the bottom with olive oil.
Spoon about 3 tablespoons of the mixture into the pan, avoiding overcrowding. Flatten each fritter slightly and cook for 2-3 minutes on each side until golden brown.
Transfer fritters to a wire rack or a paper towel-lined plate, adding more oil between batches. Sprinkle with salt while hot.

Notes

Ensure to squeeze out as much moisture from the zucchini as possible for crispier fritters.
These fritters can be made in advance and reheated in the oven for a quick meal.
Add different herbs like parsley or chives to customize the flavor.