Description
Zucchini and Corn Fritters are crispy, savory delights made from grated zucchini, fresh corn kernels, and a variety of seasonings, all fried to golden perfection. Paired with a creamy dill dip, this dish brings together fresh, garden-fresh vegetables with a tangy and rich dip, offering the perfect balance of textures and flavors. The fritters are slightly crispy on the outside and tender on the inside, making them incredibly satisfying.
Ingredients
For the Fritters:
- 2 medium zucchinis, grated
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1/4 cup finely chopped green onions (optional)
- 2 large eggs
- 1/2 cup all-purpose flour (or a gluten-free alternative)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- Olive oil or vegetable oil (for frying)
For the Creamy Dill Dip:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 teaspoon lemon juice
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Zucchini
- Grate the zucchini and place it in a clean kitchen towel or cheesecloth.
- Squeeze out as much liquid as possible. This step is crucial to ensure crispy fritters.
Step 2: Make the Fritter Batter
- In a large mixing bowl, combine the grated zucchini, corn, and green onions.
- Add the eggs, flour, Parmesan cheese (if using), baking powder, garlic powder, smoked paprika, salt, and pepper.
- Mix until well combined. The batter should be thick and hold together.
Step 3: Cook the Fritters
- Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan.
- Scoop about 2 tablespoons of the batter for each fritter and drop it into the pan. Flatten slightly with the back of a spoon.
- Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Step 4: Make the Creamy Dill Dip
- In a small bowl, mix the sour cream (or Greek yogurt), dill, lemon juice, garlic, salt, and pepper.
- Stir well and adjust seasoning to taste.
Serving:
- Serve the zucchini and corn fritters warm with the creamy dill dip on the side.
- Garnish with extra dill or green onions for a fresh touch.
Notes
These fritters are a delicious way to enjoy seasonal veggies and make a great appetizer or light lunch. The creamy dill dip adds a refreshing touch, but you can also serve them with sour cream or tzatziki. Have leftovers? They reheat wonderfully in the air fryer or oven. Tried them? I’d love to hear your twist on the recipe!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Panfry
- Cuisine: American
Keywords: Zucchini and Corn Fritters