Zucchini and Corn Fritters with Herb Yogurt

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 medium zucchini, grated (about 2 cups)
• 1 cup fresh corn kernels
• 1/4 cup finely chopped red onion
• 2 large eggs, beaten
• 1/4 cup chopped fresh parsley
• 2 tablespoons milk
• 1/4 teaspoon black pepper
• Oil for frying (about 1/4 cup)
• 1 cup plain Greek yogurt
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 clove garlic, minced
• Salt to taste

Steps

1. 1 In a large bowl, whisk together flour, baking powder, and salt.
2. 2 Add grated zucchini, corn, red onion, beaten eggs, milk, and black pepper. Stir until just combined.
3. 3 Heat oil in a large skillet over medium heat.
4. 4 Drop heaping tablespoons of the mixture into the hot oil, flattening slightly with the back of the spoon.
5. 5 Fry until golden brown on each side, about 3-4 minutes per side.
6. 6 Transfer fritters to a paper towel-lined plate to drain.
7. 7 For the herb yogurt, mix Greek yogurt with dill, chives, garlic, and salt to taste.
8. 8 Serve fritters warm with a dollop of herb yogurt on top.

Equipment

• Large skillet
• Slotted spatula

Variations

• Add crumbled feta cheese to the fritter mixture for a tangy kick.
• Swap out dill for cilantro in the yogurt sauce for a different flavor profile.

Substitutions

• Use almond flour for a gluten-free option.
• Substitute buttermilk for milk for extra tenderness.

Pairings

• Serve with a side of avocado salsa.
• Pair with a light white wine or iced tea.

Nutrition

Tips

• Squeeze excess moisture from zucchini with a clean kitchen towel before adding to the mixture.
• Keep the heat at medium to prevent burning and ensure even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven until warmed through.

Freezing: Fritters freeze well. Place cooled fritters on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Thaw in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with a fresh green salad and lemon wedges.
• Pair with a tangy aioli for dipping.

FAQ