Zucchini Corn Fritters with Cilantro Lime Greek Yogurt
Zucchini Corn Fritters are golden brown zucchini and corn fritters served with a creamy, cool cilantro lime Greek yogurt!
**This post was originally published in May 2014. I’ve updated the recipe and photos, but the text remains the same.
Happy Mother’s Day to all of you moms out there! I hope you all have a glorious day relaxing and spending time with your families. It’s pretty much Sunday as usual for me…I’m not making a big deal out of today.
That might be because is doesn’t seem possible that it’s already May and I don’t feel that I’ve gotten a chance to really celebrate spring yet?
My idea of celebrating spring is making dishes out of fresh, farmer’s market produce, so I think this dish fits the bill perfectly.
Zucchini Corn Fritters
I know I’ve said it a thousand times….I don’t like to fry. Frying makes a huge mess, and I just don’t enjoy greasy food.
Lightly fried food is an entirely different story, which is exactly why I love these Zucchini and Corn Fritters so much!
These moist little cakes are packed with zucchini, roasted corn and scallions. Those ingredients are bound together with a little egg, buttermilk, cornmeal and flour — that’s it!
These fritters are easy to put together, they fry up quickly, and they’re eaten in a flash as well. Doubling the recipe is always a good idea. 🙂
I love finding new ways to incorporate veggies into dishes to make them more exciting. I’m much less picky about how my veggies are prepared, but I can’t say that about everyone in my house.
Let’s face it, we all tire of eating the same things the same way, so changing it up is important. The more interesting the veggies, the more the kids are prone to eat them.
Who can resist a pretty little golden brown cakes like this? 🙂
I had a lot of fun whipping these zucchini corn fritters up during the day with nobody around, and I could barely keep my hands off of them during what seemed to be an extra long photo shoot.
Eating them was much more fun, however, and I quickly polished off a plate for my lunch. 🙂
These little fritters are great on their own, but I thought that cool, creamy Greek yogurt would be the perfect accompaniment. The Greek yogurt provides a nice creamy element, as well as a pop of freshness from cilantro and lime juice.
I especially love the kick of spice from the jalapeño in the Greek yogurt. My family is pretty spice intolerant so I removed the seeds and it was fine for them.
Add the jalapeño seeds if you enjoy the heat!
- If you don’t like to fry, this recipe is for you because you’re only dealing with a very shallow layer of canola oil. Just don’t let the pan go dry as the pan will start to smoke and your zucchini corn fritters will burn.
- 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.
- I’ve included gluten-free options in the recipe notes if you’re gluten or wheat intolerant.
More Zucchini Recipe Inspiration!
Roasted zucchini by The Modern Proper
For the fritters:
- Canola oil, for frying (about ¼ cup, divided)
- 1 teaspoon kosher salt, divided
- 2 medium zucchini (about 1 lb.), grated
- 1 ear roasted corn, kernels removed (about 1/2 cup), or use thawed frozen corn*
- 1 large scallion, thinly sliced (light and dark green parts)
- ¼ cup all purpose flour (see below for gluten-free option)*
- ¼ cup cornmeal
- ½ teaspoon baking soda
- 1 large egg
- 2 tablespoons low fat buttermilk
- freshly ground black pepper, to taste
For the Greek yogurt:
- ½ cup plain Greek yogurt (I used 0%)
- 1 small jalapeño, seeded and finely chopped
- 1 tablespoon chopped cilantro
- 1 teaspoon lime zest
- 1 tablespoon lime juice (about 1/2 lime)
- salt, to taste
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.
- Roast the corn, remove the husk and silk and grill over medium to medium high heat until the kernels are charred, about 15-20 minutes, turning often. Cool slightly and cut the kernels from the cob.
- While the zucchini sits, whisk the flour, cornmeal, baking soda, remaining 1/2 teaspoon salt and pepper in a small bowl and set aside.
- Whisk the buttermilk and egg together in a medium bowl and set aside.
- Place the zucchini, corn and scallion in the bowl with the buttermilk and egg mixture and stir until incorporated. Add the flour mixture, stirring just until combined.
- Heat 1-2 tablespoons canola 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.
- 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.
- Serve with the warm fritters and enjoy!
- *Use Bob's Red Mill 1 to 1 flour or brown rice flour in place of the all purpose flour for a gluten-free option.
- For a short cut, use Trader Joe's frozen roasted corn. Just 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.
Amount Per Serving: Calories: 77Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 300mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 3g