Zucchini and Corn Fritters with Yogurt Dip
In short: Crisp pan-fried fritters of grated zucchini, sweet corn, spring onion and feta, served hot with a cool lemon and mint yogurt dip. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Resting
- 10 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 345 kcal
Grated zucchini is salted and squeezed before it goes into the batter, which keeps these fritters crisp rather than soggy. Corn kernels add sweetness, feta adds salt, and a little cumin warms the mix. They fry in three batches of about 7 minutes each and are good for brunch, lunch or a light supper with a salad. A cold yogurt dip with lemon and mint rounds out the plate. Leftovers reheat nicely in a hot oven.
Instructions
- Toss the grated zucchini with 1/2 teaspoon of salt in a colander and leave for 10 minutes. Squeeze out as much liquid as you can with your hands or a clean kitchen towel.
- Mix the zucchini, corn, spring onions, flour, baking powder, eggs, feta, dill, cumin and pepper in a large bowl until just combined. The batter should be thick and hold together on a spoon.
- Stir the yogurt, lemon juice, mint, garlic and salt together in a small bowl for the dip, and refrigerate.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Drop in heaped spoonfuls of batter, flatten gently to about 1.5 cm (1/2 inch) thick and cook 4 to 5 fritters at a time.
- Fry for 3 to 4 minutes per side, until deep golden and cooked through. Drain on a rack or paper towels.
- Add more oil as needed and cook the remaining batter. Serve the fritters hot with the dip.
Tips
- Squeeze the zucchini as dry as you can. If the batter is wet and spreads in the pan, stir in an extra spoonful of flour.
- Keep the finished fritters warm in a 120°C (250°F) oven on a rack while you cook the rest, so they stay crisp.
Questions and answers
Can I make zucchini fritters ahead?
Yes. Cook them up to 2 days ahead and reheat on a tray in a 200°C (400°F) oven for 8 to 10 minutes. The batter itself does not keep well because the zucchini releases water.
Can I freeze zucchini fritters?
Yes. Freeze cooked, cooled fritters on a tray, then bag them for up to 2 months. Reheat from frozen in a hot oven for 12 to 15 minutes.
Can I make these gluten-free or egg-free?
Use a gluten-free flour blend for gluten-free fritters. For an egg-free version, use 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, plus an extra tablespoon of flour.
How long does it take to make Zucchini and Corn Fritters with Yogurt Dip?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Zucchini and Corn Fritters with Yogurt Dip?
About 345 kcal per serving, with 13 g of protein, 33 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 33 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
