These Zucchini Fritters are golden brown, crispy, and packed with zucchini and corn! They're served with a creamy, flavorful cilantro lime Greek yogurt for an easy summer appetizer or vegetarian main dish
1largegreen onionthinly sliced (light and dark green parts onion)
¼cupall purpose floursee the notes below for gluten-free option
¼cupcornmeal
½teaspoonbaking soda
1largeegg
2tablespoonsbuttermilkor substitute with your favorite milk
freshly ground black pepperto taste
For the Greek yogurt:
½cupplain Greek yogurt
1smalljalapeñoseeded and finely chopped
1tablespoonchopped cilantro
1teaspoonlime zest
1tablespoonlime juiceabout 1/2 lime
1/2teaspoonsaltor to taste
Instructions
Prepare the fritters:
Line a colander with cheesecloth and set over a bowl. Mix the grated zucchini with 1/2 teaspoon of the kosher salt and place in the cheesecloth lined sieve. Let stand 10 minutes then squeeze excess liquid.
2 medium zucchini
While the zucchini sits, whisk the flour, cornmeal, baking soda, remaining 1/2 teaspoon salt and pepper in a small bowl and set aside.
1 teaspoon kosher salt, ¼ cup all purpose flour, ¼ cup cornmeal, ½ teaspoon baking soda, freshly ground black pepper
Whisk the buttermilk and egg together in a medium bowl. Place the zucchini, corn and scallion in the bowl with the buttermilk and egg mixture and stir until incorporated.
1 large green onion, 1 large egg, 2 tablespoons buttermilk, 1/2 cup grilled corn
Add the flour mixture to the wet ingredients, stirring just until combined.
Heat 1-2 tablespoons oil in a skillet over medium heat. Cook the fritters in batches (about 3 or 4 at a time) for 2-3 minutes per side or until golden brown, adding more oil if the pan becomes dry. If the pan becomes too hot, reduce the heat to medium low.
1/4 cup oil
Place the cooked fritters on a plate and cover loosely with foil to keep warm. Cook the remaining fritters, adding oil and adjusting the temperature as needed.
Prepare the Greek yogurt:
Place the yogurt in a small bowl. Add the jalapeño, cilantro, lime juice, lime zest and salt to taste.
½ cup plain Greek yogurt, 1 small jalapeño, 1 tablespoon chopped cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon salt
Serve with the warm fritters and enjoy!
Notes
Pro tip: If at any time the pan gets too hot, be sure and lower the heat to medium low are the outside will brown before the inside is done cooking. Maintain steady heat and cook for 2-3 minutes per side or until golden brown -- just like a pancake -- and you'll be good to go.
Use gluten-free 1 to 1 flour or brown rice flour in place of the all purpose flour for a gluten-free option.
Frozen corn may be used...simply thaw and blot excess moisture.
Store leftover fritters in an air tight container in the fridge for up to 3 days. Heat and serve!
Leftover Greek yogurt will keep in an air tight container in the fridge for up to 3 days.