Description

These Corn and Zucchini Fritters with Herb Yogurt Sauce are a crowd-pleaser with their delicious flavor, easy preparation, and use of fresh ingredients, perfect for a quick meal or snack.

Ingredients

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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 toss it with kosher salt in a colander. Let it sit for about 10 minutes, then press out excess water. Repeat this process after another 10 minutes.
In a large bowl, whisk together the flour, cornstarch, and salt. Mix in the whisked eggs until a smooth batter forms. Add in minced garlic and tabasco and mix to combine.
Stir in the squeezed zucchini, corn kernels, and scallions until combined. Gently fold in the crumbled feta cheese.
Heat a large skillet over medium heat and coat the bottom with olive oil.
Add dollops of the mixture (about 3 tablespoons each) to the pan, ensuring not to overcrowd. Flatten the tops slightly. Cook for 2-3 minutes per side or until golden brown, cooking in batches as needed.
Transfer cooked fritters to a wire rack or paper towel-lined pan and sprinkle with salt.

Notes

Ensure to squeeze as much water from the zucchini as possible to avoid soggy fritters.
Feel free to use fresh herbs like dill or parsley for added flavor in the yogurt sauce.
These fritters are great served warm or at room temperature.

Nutrition

Serving Size: 2 fritters
Calories: 130
Sugar: 1g
Sodium: 250mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg