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 with kosher salt, and let it sit in a colander for about 10 minutes. Squeeze out excess water and let it sit again for another 10 minutes before squeezing more water out.
- In a large bowl, whisk together flour, cornstarch, and salt. Mix in beaten eggs until a smooth batter forms, then add garlic and tabasco, mixing well.
- Fold in the squeezed zucchini, corn kernels, and scallions until combined. Gently fold in the feta cheese.
- Heat a large skillet over medium heat and coat the bottom with olive oil.
- Add dollops of the mixture to the pan (about 3 tablespoons each), cooking for 2-3 minutes on each side or until golden brown.
- Transfer cooked fritters to a wire rack or paper towel-lined pan, adding more oil between batches. Sprinkle lightly with salt after cooking.
Notes
For added flavor, try using different herbs or spices in the fritter mixture.
Serve warm with the herb yogurt sauce for a delightful contrast.
These fritters make great appetizers or a side dish for any meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg