Zucchini and Corn Fritters with Chili Lime Yogurt

• 1 medium zucchini, grated
• 1 cup fresh corn kernels
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, finely chopped
• 2 large eggs, beaten
• 1/4 cup crumbled feta cheese (optional)
• Oil for frying
• 1 cup plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper

Steps

1. 1 Combine zucchini, corn, flour, baking powder, salt, pepper, green onions, and eggs in a large bowl. Stir in feta if using.
2. 2 Heat oil in a large skillet over medium heat.
3. 3 Drop heaping tablespoons of the mixture into the skillet, flattening slightly. Fry until golden brown on each side, about 3-4 minutes per side.
4. 4 Drain on paper towels.
5. 5 Whisk yogurt, lime juice, chili powder, and cayenne together in a small bowl.
6. 6 Serve fritters warm with the chili lime yogurt on the side.

Equipment

• Large skillet
• Slotted spatula

Variations

• Add jalapeños for a kick.
• Substitute feta with shredded cheddar or mozzarella.

Substitutions

• Use gluten-free flour for a gluten-free option.
• Coconut yogurt can replace Greek yogurt for a dairy-free version.

Pairings

• Lemon wedges for extra tanginess.
• A side of cilantro-lime rice.

Nutrition

Tips

• For crispier fritters, chill the mixture for 30 minutes before frying.
• Adjust the spice level in the yogurt by adding more or less cayenne pepper.

Storage

Store fritters in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven until warmed through.

Freezing: Fritters freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until crispy.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with avocado slices for added creaminess.

FAQ