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Corn and Zucchini Fritters with Herb Yogurt Sauce Recipe

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4 from 47 reviews

Delicious and savory corn and zucchini fritters served with a refreshing herb yogurt sauce. These fritters are crispy on the outside, tender inside, and packed with fresh vegetables, feta cheese, and a hint of spice from Tabasco. A perfect dish for a light lunch or appetizer that combines vibrant flavors with a creamy, tangy sauce.

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
  • 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

  1. Prepare zucchini: Grate the zucchini and place it in a colander. Toss with ½ teaspoon kosher salt and let it sit for 10 minutes to draw out moisture. Press the zucchini with your hands to squeeze out excess water. Toss again and let sit another 10 minutes, then squeeze out as much liquid as possible.
  2. Make batter: In a large bowl, whisk together all-purpose flour, cornstarch, and 1 teaspoon kosher salt. Add in whisked eggs and stir to form a smooth batter. Mix in minced garlic and Tabasco sauce until evenly combined.
  3. Combine fritter ingredients: Stir the well-drained zucchini, corn kernels, and sliced scallions into the batter until combined. Gently fold in the crumbled feta cheese, taking care not to overmix.
  4. Heat oil and fry fritters: Heat a large skillet over medium heat and add a drizzle of extra virgin olive oil to coat the bottom. Scoop approximately 3 tablespoons of batter per fritter into the pan without overcrowding. Flatten the top gently with a spatula. Fry for 2-3 minutes on each side or until fritters are golden brown and crisp. Carefully flip and cook the other side for an additional 2-3 minutes.
  5. Drain and season: Transfer cooked fritters to a wire rack or paper towel-lined pan to drain excess oil. Sprinkle each fritter lightly with kosher salt while warm. Repeat frying remaining batter, adding more oil as needed.
  6. Prepare herb yogurt sauce: Whisk together Greek yogurt, mayonnaise, freshly squeezed lemon juice, grated garlic, kosher salt, and fresh herbs (dill or parsley) in a small bowl. Let the sauce rest for at least 15 minutes to allow flavors to blend before serving alongside fritters.

Notes

  • Prepare the herb yogurt sauce while the zucchini is draining to save time.
  • Use a splatter guard when frying as corn kernels may pop and cause oil splatters.
  • Only a light coating of olive oil is needed in the pan to prevent sticking; avoid using too much oil.
  • Pressing the zucchini thoroughly is key to achieving crispy fritters by removing excess moisture.
  • Serve fritters immediately for best texture and flavor with the herb yogurt sauce.

Find it online: https://flavorspath.com/corn-and-zucchini-fritters-with-herb-yogurt-sauce-recipe/