070 / 100 · Vegetables Take the Lead

Zucchini and Corn Fritters with Dill Yogurt

12 fritters with 3/4 cup dill yogurt Active 30 min Total 50 min

These small fritters balance sweet corn with grated zucchini and a cool spoonful of dill yogurt. Their centers are tender, while the thin edges brown in a shallow layer of oil. The most useful preparation step happens before the batter is mixed: salt the zucchini lightly, give it time to release water, and squeeze it firmly. That leaves enough flour to bind the vegetables without turning the fritters into heavy pancakes. Make the fritters modest in size so their middles cook through before their edges darken.

Jump to the ingredients

Golden zucchini and corn fritters served with a small bowl of dill yogurt.

A batter that holds together

After squeezing, the zucchini should feel damp but no longer drip when pressed. Corn adds sweetness and little bursts of moisture, so thawed frozen kernels need a pat dry too. Fold the flour in last and stop as soon as no dry patches remain. If the batter pools with liquid while you cook, stir in one additional tablespoon of flour. A very wet batter spreads thinly and breaks when turned.

Fry, drain, and serve in batches

Use medium heat and leave space around each fritter. The oil should give a gentle sizzle when the first spoonful lands; smoke means the pan is too hot. Flatten each mound slightly so its center sets at the same pace as the outside. A wire rack lets steam escape underneath and preserves more crispness than a stack on paper towels. Serve the yogurt alongside rather than pouring it over the whole platter, which would soften the browned surfaces.

Ingredients

  • 1 pound zucchini, coarsely grated (450 g)
  • 3/4 teaspoon fine salt, divided
  • 1 cup corn kernels, fresh or thawed and patted dry (150 g)
  • 2 large eggs
  • 1/2 cup all-purpose flour (60 g)
  • 1/2 teaspoon baking powder
  • 2 tablespoons finely chopped chives
  • 3 tablespoons neutral oil, divided, plus a little if needed
  • 3/4 cup plain Greek yogurt (170 g)
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons fresh lemon juice

Set out

Box grater, Colander and clean kitchen towel, Large nonstick or well-seasoned skillet, Mixing bowls, Wire rack and baking sheet

Allergens

Wheat, egg, milk. Check ingredient labels and substitutions.

Make it

  1. Put the grated zucchini in a colander, toss with 1/2 teaspoon salt, and leave for 10 minutes. Wrap in a clean towel and squeeze out as much liquid as possible.
  2. Stir the yogurt, dill, lemon juice, and remaining 1/4 teaspoon salt together in a small bowl. Refrigerate while making the fritters.
  3. Whisk the eggs in a bowl. Stir in the squeezed zucchini, corn, and chives. Combine the flour and baking powder separately, then fold them into the vegetables just until mixed.
  4. Heat 1 tablespoon oil in the skillet over medium heat. Add four mounds of batter, about 1/4 cup each, and flatten to approximately 3 inches wide and 1/2 inch thick.
  5. Cook for 3–4 minutes per side, until deeply golden and set through the middle. The center of an egg-based fritter should reach 160°F/71°C. Lower the heat if the exterior browns before the center sets.
  6. Transfer to a wire rack. Repeat with two more batches, using 1 tablespoon oil for each and adjusting the heat as necessary. Stir the batter before scooping each batch.
  7. Serve the 12 fritters promptly with the cold dill yogurt.

A useful detail

Use about 1/4 cup batter per fritter rather than making a few large cakes; small fritters turn more cleanly and cook more evenly.

Make it your own

  • Swap the chives for 2 tablespoons finely chopped flat-leaf parsley.
  • Use a plain unsweetened dairy-free thick yogurt for the sauce; check its label for soy or tree nuts. The base batter still contains wheat and egg.

Keep it well

Refrigerate the fritters and sauce separately within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 3 days. Reheat fritters on a rack in a 375°F/190°C oven until they reach 165°F/74°C. Do not freeze the yogurt sauce.