Zucchini Corn Fritters with Herbed Yogurt Dip

When the garden gives you too much zucchini… make it crispy.

If you’ve ever found yourself staring down three giant zucchinis and wondering how they multiplied overnight, these fritters are your new best friend. Crisp on the outside, tender in the middle, and studded with fresh summer corn, they’re the edible equivalent of golden hour on the back porch. These little patties are fast, forgiving, and wildly satisfying—especially when dunked in a tangy, herby yogurt dip.

I love these as a light dinner with a simple salad, but they’re also brunch-able, lunch-box friendly, and honestly just as good cold straight from the fridge (no judgment here).

Zucchini Corn Fritters with Herbed Yogurt Dip

Perfect for summer's zucchini overload. Crisp outside, tender inside, and full of fresh corn and garden herbs.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Appetizer, Brunch, Dinner, Snack

Cuisine: American, Farm-to-table, Vegetarian

Calories: 210

Ingredients Method Notes

Ingredients

  

For the fritters:

• 2 medium zucchini grated
• 1 tsp salt for drawing out moisture
• 1 cup fresh corn kernels or thawed frozen
• 1/4 cup chopped green onion
• 1/4 cup chopped fresh parsley or basil
• 2 large eggs
• 1/3 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• Oil for frying olive or neutral

For the dip:

• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill or mint
• Salt & pepper to taste

Method

 

Instructions:

Prep the zucchini:

1. Grate zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes. Then, wrap it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

Mix the batter:

1. In a large bowl, combine drained zucchini, corn, green onion, herbs, eggs, flour, Parmesan, garlic powder, and black pepper. Stir until it forms a thick batter.

Fry the fritters:

1. Heat 1–2 tablespoons of oil in a large skillet over medium heat. Scoop 1/4-cup portions of the batter into the pan and flatten slightly. Cook 3–4 minutes per side, or until golden brown and crisp.

Make the dip:

1. In a small bowl, stir together the yogurt, lemon juice, dill or mint, and a pinch of salt and pepper.

Serve hot:

1. Pile up the fritters, serve with a dollop of the dip, and enjoy the crispy goodness.

Notes

Calories: 210 per serving (without dip)

Tips & Mood Swaps

• Make it gluten-free: Sub the flour with almond flour or gluten-free all-purpose blend.
• Cheesier vibes: Add crumbled feta or a handful of sharp cheddar to the mix.
• Add heat: A pinch of cayenne or finely diced jalapeño levels up the flavor.
• No yogurt? Use sour cream or a dairy-free alt mixed with lemon and herbs.

What to Serve It With

• A big leafy salad with vinaigrette
• Grilled chicken or tofu skewers
• Chilled watermelon slices for dessert