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
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.
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg