Description

These corn and zucchini fritters with herb yogurt sauce are a delicious and simple dish, perfect for quick dinners or snacks. Bursting with flavor, they combine fresh zucchini, sweet corn, and a creamy herb sauce, appealing to both veggie lovers and those looking for comfort food.

Ingredients

Scale

3 cups freshly grated zucchini
½ teaspoon kosher salt
½ cup all-purpose flour
¼ cup cornstarch
1 teaspoon kosher salt
2 large eggs whisked
2 cloves garlic minced or grated
1–2 teaspoons tabasco
2 cups corn kernels cut from the cob
½ cup sliced scallions
8 oz crumbled feta
Extra virgin olive oil for frying
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

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Instructions

Grate the zucchini and combine with kosher salt in a colander. Allow to sit for 10 minutes, then press out excess water. Toss again and let sit for another 10 minutes before squeezing out more moisture.
In a large bowl, mix flour, cornstarch, and salt, then add whisked eggs to form a smooth batter. Stir in minced garlic and tabasco.
Fold in drained zucchini, corn kernels, and scallions until mixed in. Gently fold in crumbled feta cheese.
Heat oil in a large skillet over medium heat, coating the pan. Drop approximately 3-tablespoon portions into the pan, spacing them apart. Press down gently on each dollop.
Cook fritters for 2-3 minutes on each side or until golden brown. Be careful when flipping them. Transfer to a wire rack or paper towel-lined pan, adding more oil as necessary.

Notes

Ensure to squeeze out all moisture from the zucchini for the best texture.
Serve fritters hot with the herb yogurt sauce for extra flavor.
Feel free to substitute fresh herbs or adjust spices to your liking.

Nutrition

Serving Size: 1 fritter
Calories: 120
Sugar: 1g
Sodium: 300mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg