Description
Zucchini corn fritters are delightful patties made from fresh zucchini and sweet corn, seasoned with herbs and spices, and served with a creamy yogurt dip.
Ingredients
- Zucchini: 2 medium (about 300 grams), grated
- Corn kernels: 1 cup (fresh or frozen)
- All-purpose flour: 1/2 cup (about 60 grams)
- Cornmeal: 1/4 cup (about 30 grams)
- Eggs: 2 large
- Green onions: 2, finely chopped
- Garlic: 2 cloves, minced
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Olive oil: for frying
- Fresh herbs: (such as parsley or cilantro) for garnish
For the creamy yogurt dip, you will need:
- Plain yogurt: 1 cup (about 240 grams)
- Lemon juice: 1 tablespoon
- Garlic powder: 1/2 teaspoon
- Salt: to taste
- Fresh herbs: (such as dill or mint) – chopped, for garnish
Instructions
- Prepare the zucchini and corn by grating the zucchini and squeezing out excess moisture. Cut kernels off fresh corn or measure out frozen corn.
- Mix the batter by combining grated zucchini, corn, flour, cornmeal, eggs, green onions, garlic, baking powder, salt, and pepper in a bowl.
- Cook the fritters by heating olive oil in a skillet, dropping spoonfuls of batter, and frying until golden brown on both sides.
- Make the yogurt dip by mixing yogurt, lemon juice, garlic powder, and salt in a bowl, and adding chopped fresh herbs.
Notes
- Choose medium-sized zucchinis that are firm and blemish-free for the best flavor.
- Ensure the oil is hot enough before adding the batter to achieve a crispy texture.
- Avoid overcrowding the skillet to maintain the oil temperature.
- Consider finishing fritters in the oven for extra crispiness.
Nutrition
- Serving Size: 1 fritter with dip
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Zucchini, Corn, Fritters, Yogurt Dip, Appetizer, Vegetarian