Zucchini and Corn Fritters with Tzatziki

Description

These Zucchini and Corn Fritters with Tzatziki are crispy and golden on the outside, tender in the center, and packed with fresh summer flavor. Shredded zucchini combines with sweet corn kernels, fresh herbs, Parmesan, and simple seasonings to create light yet satisfying fritters. Pan-frying gives them beautifully crisp edges while keeping the inside moist and flavorful. The cool homemade tzatziki adds the perfect contrast with creamy Greek yogurt, cucumber, fresh dill, garlic, lemon, and a touch of olive oil. Serve these fritters as an appetizer, light lunch, vegetarian dinner, brunch dish, or flavorful side.

Ingredients For the Zucchini & Corn Fritters

• 2 medium zucchini, coarsely grated
• 1½ cups fresh or frozen corn kernels
• 2 large eggs
• ½ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• 3 green onions, finely sliced
• 2 garlic cloves, minced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• ½ tsp baking powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 3–4 tbsp olive oil, for frying

For the Homemade Tzatziki

• 1 cup plain Greek yogurt
• ½ medium cucumber, grated
• 1 garlic clove, finely minced
• 1½ tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 2 tbsp fresh dill, finely chopped
• ¼ tsp salt
• ¼ tsp freshly ground black pepper

For Serving

• Fresh dill or parsley
• Lemon wedges
• Extra-virgin olive oil, optional

Step-by-Step Instructions

1. Coarsely grate the zucchini and place it in a colander. Sprinkle lightly with salt and allow it to sit for approximately 10 minutes.
2. Transfer the zucchini to a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much excess moisture as possible. This is one of the most important steps for achieving crispy fritters.
3. If using frozen corn, thaw it completely and pat it dry. Fresh corn can be sliced directly from the cob.
4. Place the drained zucchini in a large mixing bowl.
5. Add the corn kernels, sliced green onions, minced garlic, Parmesan, dill, and parsley.
6. Add the eggs and stir until the vegetables are evenly coated.
7. Sprinkle in the flour, baking powder, smoked paprika, garlic powder, salt, and black pepper.
8. Gently stir until everything is combined. Avoid overmixing.
9. Allow the fritter mixture to rest for approximately 5 minutes while you prepare the tzatziki.
10. For the tzatziki, grate the cucumber and squeeze out as much liquid as possible.
11. Combine Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and black pepper in a small bowl.
12. Stir until creamy and evenly combined.
13. Cover the tzatziki and refrigerate while cooking the fritters.
14. Heat approximately 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium heat.
15. Scoop approximately ¼ cup of the zucchini mixture into the skillet for each fritter.
16. Gently flatten each portion with the back of a spoon to form a round fritter approximately ½-inch thick.
17. Avoid overcrowding the skillet. Cook the fritters in batches if necessary.
18. Cook for approximately 3–4 minutes on the first side until the bottom is deep golden brown and crisp.
19. Carefully flip each fritter with a thin spatula.
20. Cook for another 2–3 minutes until the second side is golden and the center is cooked through.
21. Transfer the cooked fritters to a paper-towel-lined plate or wire rack.
22. Add additional olive oil to the skillet between batches as necessary.
23. Continue cooking until all the batter has been used.
24. Arrange the warm fritters on a serving plate.
25. Serve with a generous bowl of chilled tzatziki alongside.
26. Garnish with fresh dill or parsley and serve with lemon wedges.

Tips

• Squeeze the zucchini very well. Excess water is the biggest reason zucchini fritters become soft instead of crispy.
• Keep the corn relatively dry before adding it to the batter.
• Don’t make the fritters too thick. Slightly thinner fritters develop crispier edges and cook more evenly.
• Make sure the skillet and oil are hot before adding the first batch.
• Don’t overcrowd the pan because this lowers the temperature and can cause the fritters to steam.
• Place cooked fritters on a wire rack if you want to preserve maximum crispiness.
• Fresh corn provides wonderful sweetness, but frozen corn works perfectly when fresh isn’t available.
• For extra flavor, add a little crumbled feta to the fritter mixture.

Notes

These fritters taste best freshly cooked while the edges are hot and crispy. However, they can be prepared ahead and refrigerated in an airtight container for up to 3 days. Reheat them in a skillet, air fryer, or oven until hot and crisp again. The tzatziki can be prepared several hours ahead and stored covered in the refrigerator. Stir it before serving because a small amount of liquid may naturally separate.

Q&A

Can I bake the fritters instead of frying them?
Yes. Arrange them on a lightly greased or parchment-lined baking sheet and bake at 425°F (220°C) until golden, flipping halfway through.
Can I use canned corn?
Yes. Drain it extremely well and pat the kernels dry before adding them to the mixture.
Why are my fritters falling apart?
The zucchini may contain too much moisture, or the mixture may need a little additional flour. Add flour 1 tablespoon at a time if necessary.
Can I make them gluten-free?
Yes. Use a suitable 1:1 gluten-free flour blend instead of all-purpose flour.
What can I serve with zucchini corn fritters?
They’re delicious with tzatziki, a Greek salad, grilled chicken, roasted vegetables, hummus, or a simple tomato and cucumber salad.

Servings

Makes approximately 10–12 fritters / 4–6 servings

Nutrition (Approx. Per Serving, Based on 6 Servings)

• Calories: 245
• Protein: 10g
• Carbohydrates: 24g
• Fat: 13g
• Saturated Fat: 3g
• Fiber: 3g
• Sugar: 6g
• Sodium: 390mg
• Potassium: 430mg
• Calcium: 12% DV
  Nutritional values are estimates and may vary depending on fritter size, the amount of oil absorbed during cooking, yogurt, Parmesan, and ingredient brands.