Zucchini Corn Fritters with Lemon Yogurt

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1 cup grated zucchini
• 1 cup corn kernels (fresh or frozen, thawed)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil (for frying)
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Zest of 1 lemon

Steps

1. 1 In a large bowl, whisk together flour, baking powder, and salt.
2. 2 In another bowl, beat the egg and milk, then stir into the dry ingredients.
3. 3 Stir in onion, zucchini, corn, and parsley 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.
6. 6 Cook until golden brown, about 3-4 minutes per side.
7. 7 For the yogurt sauce, whisk together yogurt, lemon juice, honey, and lemon zest in a small bowl.
8. 8 Serve fritters warm, drizzled with the lemon yogurt sauce.

Equipment

• Large skillet
• Mixing bowls
• Whisk

Variations

• Add a pinch of chili flakes for a spicy kick.
• Substitute feta cheese for the honey in the yogurt sauce for a salty twist.

Substitutions

• Use almond milk for a dairy-free option.
• Swap out Greek yogurt for coconut yogurt to keep it vegan.

Pairings

• Fresh fruit salad
• Light green salad with vinaigrette

Nutrition

Tips

• Squeeze excess moisture from zucchini with a clean kitchen towel for crispier fritters.
• Keep fritters warm in a low oven while you finish cooking the batch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freeze cooked fritters in a single layer on a baking sheet, then transfer to a freezer bag. Thaw in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a fresh arugula salad.
• Pair with a light tomato sauce for dipping.

FAQ