Description

These Corn and Zucchini Fritters with Herb Yogurt Sauce are bursting with flavor and make for an irresistible treat. They feature fresh zucchini, sweet corn, and a creamy herb-infused yogurt sauce. Ideal for a quick dinner or a delightful snack!

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 and toss it with kosher salt in a colander. Let it sit for about 10 minutes, then press out excess moisture with your hands.
In a large bowl, whisk together the flour, cornstarch, and salt. Mix in the eggs until a smooth batter is formed. Add garlic and tabasco, mixing again.
Stir in the squeezed zucchini, corn kernels, scallions, and combine. Gently fold in the feta cheese.
Heat a large skillet over medium heat and add a drizzle of olive oil to coat the bottom.
Drop about 3 tablespoon-sized dollops of the mixture into the pan without overcrowding. Cook for 2-3 minutes on each side until golden brown, flipping carefully.
Transfer the fritters to a wire rack or paper towel-lined pan. Repeat, adding more oil between batches and sprinkling each cooked fritter with a touch of salt.

Notes

For extra flavor, add herbs like parsley or dill to the batter.
Serve with a side salad for a complete meal.
These fritters are best enjoyed fresh, but leftovers can be stored in the fridge for a couple of days.

Nutrition

Serving Size: 1 fritter
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg