Description
Crispy zucchini corn fritters with a cool herb yogurt dipping sauce, golden edges and tender middles, packed with fresh summer flavor.
Ingredients
Scale
- 3 cups freshly grated zucchini
- ½ teaspoon kosher salt (for drawing out moisture)
- 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 cheese
- 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
Instructions
- Grate the zucchini on the large holes of a box grater.
- Add it to a colander set over a bowl, then toss with ½ teaspoon kosher salt.
- Let it sit for 10 minutes, press down with your hands, then wait another 10 minutes.
- Squeeze out every last drop of liquid by wringing handfuls over the sink.
- In a large mixing bowl, whisk together the flour, cornstarch, and salt.
- Add the eggs and whisk until you have a smooth batter.
- Stir in the garlic and Tabasco, starting with 1 teaspoon and adjusting to taste.
- Fold in the squeezed zucchini, corn kernels, and scallions.
- Gently fold in the crumbled feta last so it doesn't break apart too much.
- Heat a large cast iron or stainless steel skillet over medium heat.
- Add about 2 tablespoons of olive oil to coat the bottom.
- Scoop 3-tablespoon dollops into the pan, leaving space between each one.
- Gently press the tops down so they're about ½ inch thick.
- Cook for 2-3 minutes per side until deeply golden brown.
- Transfer to a wire rack and sprinkle with a tiny pinch of salt while hot.
- For the sauce, whisk Greek yogurt, mayonnaise, lemon juice, grated garlic, salt, and herbs in a small bowl.
- Let the sauce sit for at least 15 minutes before serving so the flavors meld.
Notes
Don't skip salting and squeezing the zucchini, it's the difference between crispy fritters and soggy pancakes. Use a splatter screen since corn kernels pop in hot oil. The yogurt sauce gets better overnight, so make a double batch.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American