Corn and Zucchini Fritters with Herb Yogurt Sauce Recipe
These Corn and Zucchini Fritters are a delightful blend of fresh zucchini, sweet corn, and savory feta cheese, perfect for a light meal or appetizer. Served with a tangy herb yogurt sauce made from Greek yogurt, mayonnaise, lemon, and fresh herbs, they offer a refreshing and flavorful bite. Crispy on the outside and tender inside, these fritters bring a delicious balance of textures and tastes to your table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 12 fritters (serves 4)
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fritters
- 3 cups freshly grated zucchini
- ½ teaspoon kosher salt (for zucchini)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt (for batter)
- 2 large eggs, whisked
- 2 cloves garlic, minced or grated
- 1-2 teaspoons Tabasco sauce
- 2 cups corn kernels, cut from the cob
- ½ cup sliced scallions
- 8 oz crumbled feta cheese
- Extra virgin olive oil, for frying
Herb Yogurt Sauce
- 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
- Prepare the zucchini: Grate the zucchini and sprinkle with ½ teaspoon kosher salt. Let it sit for 10 minutes to draw out moisture, then squeeze out excess water using a clean kitchen towel or cheesecloth to ensure the fritters will be crispy.
- Make the batter: In a large bowl, combine the all-purpose flour, cornstarch, 1 teaspoon kosher salt, whisked eggs, minced garlic, and Tabasco sauce. Mix well until smooth.
- Add vegetables and cheese: Stir in the grated zucchini, corn kernels, sliced scallions, and crumbled feta cheese into the batter until evenly incorporated.
- Heat the oil: Pour a generous amount of extra virgin olive oil into a large skillet or frying pan over medium heat. The oil should be hot enough to sizzle when a small drop of batter is added.
- Cook the fritters: Spoon portions of the batter into the hot oil, flattening them slightly with a spatula. Cook each side for about 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan to maintain temperature. Transfer cooked fritters to a paper towel-lined plate to remove excess oil.
- Prepare the herb yogurt sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, freshly squeezed lemon juice, grated garlic, kosher salt, and chopped fresh dill or parsley until smooth and well-blended.
- Serve: Plate the warm fritters alongside or topped with the herb yogurt sauce for a refreshing, tangy complement.
Notes
- Grating and squeezing out excess water from the zucchini is crucial to avoid soggy fritters.
- Adjust Tabasco sauce to taste for desired heat level.
- Use fresh corn kernels for best flavor; canned corn can be a substitute but drain well.
- The herb yogurt sauce can be made ahead and refrigerated for up to 2 days.
- Serve fritters immediately for optimal crispness or keep warm in a low oven.
