Zucchini Corn Fritters with Herbed Yogurt

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1/4 cup milk
• 2 tablespoons chopped fresh parsley
• 2 cups grated zucchini (about 1 medium)
• 1 cup corn kernels (fresh or frozen)
• 2 green onions, finely chopped
• 2 tablespoons olive oil (for frying)
• 1 cup plain Greek yogurt
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 clove garlic, minced
• 1 tablespoon lemon juice

Steps

1. 1 In a large bowl, whisk together flour, baking powder, salt, and pepper.
2. 2 In another bowl, beat the egg and milk, then stir into the dry ingredients.
3. 3 Stir in parsley, zucchini, corn, and green onions until just combined.
4. 4 Heat olive oil in a large skillet over medium heat.
5. 5 Drop heaping tablespoons of the mixture into the skillet, flattening slightly. Fry until golden brown, about 3 minutes per side.
6. 6 Transfer fritters to a paper-lined plate.
7. 7 For the yogurt sauce, mix Greek yogurt with dill, chives, garlic, and lemon juice.
8. 8 Serve fritters warm with a dollop of herbed yogurt sauce on the side.

Equipment

• Large skillet
• Slotted spatula

Variations

• Add a pinch of red pepper flakes to the fritter mixture for a spicy kick.
• Substitute feta cheese for some of the corn for a salty twist.

Substitutions

• Use almond milk in place of dairy milk for a dairy-free option.
• Substitute panko breadcrumbs for flour for a gluten-free version.

Pairings

• A crisp Sauvignon Blanc
• A side of avocado cilantro sauce

Nutrition

Tips

• Squeeze excess moisture from the zucchini using a clean kitchen towel to ensure crispy fritters.
• Keep the heat medium to prevent burning and ensure even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for 10 minutes.

Freezing: Freeze uncooked fritters on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen at 375°F for 12-15 minutes.

Serving Suggestions

• Serve with a fresh green salad for a light meal.
• Pair with a tangy aioli for extra flavor.

FAQ