Jump to Recipe·Print Recipe·Leave a Review

Corn and zucchini fritters are a fantastic dish that blends the sweet crispness of corn with the tender juiciness of zucchini, creating a bite-sized delight. These golden fritters are not just a feast for the eyes; their texture is perfectly crunchy on the outside while remaining soft and fluffy on the inside. The added touch of a herby yogurt sauce elevates the flavor even further, offering a refreshing complement that balances the fritters’ richness. Make it for brunch, serve it as an appetizer, or enjoy it as a light side dish—these corn and zucchini fritters are sure to impress every time.

Corn and Zucchini Fritters with Herb Yogurt Sauce

I’ll never forget the first time I made these fritters. It was a sweltering summer day, and the garden was bursting with fresh produce, especially zucchini and corn. I had a craving for something light and flavorful, and that’s when inspiration struck. I whipped up these fritters, and they quickly became a family favorite. Now, I’m excited to share the recipe with you, so you can create this delicious dish in your own kitchen!

Why You’ll Love This Recipe

Simple & Quick: These fritters come together in just about 30 minutes, making them a perfect last-minute dish.
Irresistible Flavor: The sweet corn and savory feta blend harmoniously with fresh herbs, creating a mouthwatering treat.
Eye-Catching Appeal: With their golden-brown exterior and vibrant flecks of green and yellow, they’re visually stunning on the plate.
Flexible Serving: Perfect for snacking, as a party appetizer, or even a tasty breakfast option.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using a gluten-free flour blend.

Ingredients You’ll Need

3 cups freshly grated zucchini: Adds moisture and a slight sweetness. Make sure to squeeze out excess water for crisp results.
½ teaspoon kosher salt: Enhances flavor; mixes with zucchini to draw out moisture.
½ cup all-purpose flour: Provides structure to the fritters. You can substitute with whole wheat or gluten-free flour if desired.
¼ cup cornstarch: Contributes to the crispiness. No direct substitute, but you can use more flour.
1 teaspoon kosher salt: A second measure to ensure the fritters are flavorful.
2 large eggs, whisked: Binds the ingredients together for a sturdy fritter.
2 cloves garlic, minced or grated: Adds in a fragrant kick. Use fresh garlic for the best flavor.
1-2 teaspoons Tabasco: Provides a spicy kick. Adjust based on your heat preference or replace with a milder option.
2 cups corn kernels, cut from the cob: Sweetness and texture; fresh corn is ideal, but frozen corn works too.
½ cup sliced scallions: Refreshing crunch; you can substitute with red onion for a sharper flavor.
8 oz crumbled feta: Creamy and tangy, elevating the overall taste. Or try goat cheese for a different twist.
Extra virgin olive oil for frying: Provides a nice flavor, ideal for frying at medium heat.
½ cup Greek yogurt: Forms a creamy base for the herb sauce, making it luscious.
⅓ cup mayonnaise: Used for richness. You can use yogurt to lighten it up if you prefer.
1 lemon, freshly squeezed: Brightens the yogurt sauce and balances the flavors beautifully.
1 clove garlic, grated: Adds depth to the yogurt sauce.
½ teaspoon kosher salt: Enhances the flavors of the sauce.
¼ cup finely chopped fresh dill or parsley: Brings freshness to the sauce. Feel free to use your favorite herbs.

How to Make Corn and Zucchini Fritters with Herb Yogurt Sauce

Prep the Zucchini: Grate the zucchini and place it in a colander. Toss it with ½ teaspoon kosher salt and let it sit for 10 minutes. After this, press the zucchini with your hands to expel excess water, and toss it again before letting it sit for another 10 minutes. Squeeze out as much moisture as possible for crispy fritters.
Make the Batter: In a large bowl, whisk together ½ cup all-purpose flour, ¼ cup cornstarch, and 1 teaspoon kosher salt until well combined. Add the 2 whisked eggs, mixing until a smooth batter forms. Incorporate the minced garlic and Tabasco, stirring to combine.
Add Vegetables: Stir in the drained zucchini, 2 cups corn kernels, and ½ cup sliced scallions until everything is mixed well. Gently fold in 8 oz crumbled feta cheese to incorporate without breaking it down too much.
Fry the Fritters: Heat a large skillet over medium heat, adding a drizzle of extra virgin olive oil to coat the pan. Using about 3 tablespoons of the mixture, dollop it onto the skillet without overcrowding. Press down gently on top with a spatula. Cook for 2-3 minutes until golden brown, then carefully flip and cook for another couple of minutes until both sides are well-golden.
Cool and Repeat: Transfer the cooked fritters to a wire rack or a pan lined with paper towels to drain excess oil. Continue frying the rest of the batter, adding more oil as needed between batches. Before serving, sprinkle each fritter lightly with salt.
Make the Herb Yogurt Sauce: Whisk together ½ cup Greek yogurt, ⅓ cup mayonnaise, the juice of 1 lemon, 1 grated clove of garlic, ½ teaspoon kosher salt, and ¼ cup finely chopped fresh dill or parsley. Allow it to sit for at least 15 minutes to let the flavors meld together.

Storing & Reheating

To store leftover fritters, place them in an airtight container at room temperature for 2 hours, or in the fridge for up to 3 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe container or bag. They can last up to 3 months in the freezer. When ready to enjoy, reheat in a preheated oven at 350°F (175°C) for about 10-12 minutes or until heated through, ensuring you regain some of that lovely crispness. Keep in mind that reheating may change the texture slightly, so serving them fresh is always best!

Chef’s Helpful Tips

Avoid excess moisture: Squeeze out as much water from the zucchini as possible; this is key for crispy fritters.
Room temperature eggs: Using eggs that are at room temperature can help your batter come together more smoothly.
Don’t overcrowd the pan: Fry fritters in batches to maintain an even cooking temperature and achieve perfect golden-brown color.
Experiment with herbs: Feel free to use your favorite herbs in the yogurt sauce; fresh basil or mint also works wonderfully.
Make-ahead option: You can prepare the batter in advance and fry when ready for serving.

Corn and zucchini fritters are a delightful combination of flavors and textures that everyone will love. Their crispy exterior and light, fluffy interior make them an exceptional choice for any meal or occasion. I encourage you to try different variations—perhaps adding some spices or substituting cheeses. The possibilities are endless, and I’m sure you will enjoy creating your own twist on this crowd-pleaser. Your friends and family won’t be able to get enough!

Recipe FAQs

Can I use frozen corn for this recipe?

Absolutely! Frozen corn works great in this recipe. Just make sure to thaw and drain it before adding it to the batter for the best results.

Can I make the fritters ahead of time?

Yes! You can prepare the batter and store it covered in the refrigerator for a day. Just be sure to fry them freshly before serving to retain their crispiness and flavor.

What if my zucchini is really watery?

If you find that your zucchini is particularly watery, you may want to consider drying it out further by placing it in a clean kitchen towel and squeezing out more moisture. This step is crucial for achieving crispy fritters.

How should I serve these fritters?

Corn and zucchini fritters are versatile. They can be served hot or at room temperature, perfect for a snack, as a side dish, or even as a light main course. The herb yogurt sauce pairs beautifully, adding creaminess and fresh flavor!

Corn and Zucchini Fritters with Herb Yogurt Sauce

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