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!
Recipe Tips
- 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
Zucchini Corn Fritters with Cilantro Lime Greek Yogurt
Zucchini and Roasted Corn Fritters with Cilantro Jalapeño Lime Greek Yogurt are golden brown fritters served with a creamy, cool Greek yogurt dip!
Ingredients
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
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.
- 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!
Notes
- *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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 77Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 300mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 3g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.
52 Comments on “Zucchini Corn Fritters with Cilantro Lime Greek Yogurt”
Wow, there are so many flavors to love here! That yogurt dip sounds amazing, I bet it would go well on all sorts of things.
I will definitely use the yogurt dressing for more than these fritters…it was so tasty! Thanks for stopping by and have a great day. 🙂
great looking fritters! I don’t think we have ever combined zucchini and corn..definitely should try it out!
It’s a great combo, Sarah, and I hope you get to try it soon! 🙂
Yep its time to start thinking about zucchini recipes. I am of course used to corn fritters, but this is even BETTER. I like the spark of Ole’ in the Greek yogurt. Now we need to combine a plate of these with your Pomegranate Key Lime margaritas. Kick back and swap stories.
I hate frying, too! I leave fried food to professionals – like state fair booths and fast food places. 🙂 I love fritters like this and the corn in these sounds so good.
I agree about leaving it to professionals! I don’t like the mess one bit. 🙂 Thanks, Nicole!
I would have a hard time keeping my hands off of these fritters too.. hope you had a good Mother’s Day Marcie!
I had a wonderful Mother’s Day, Meghan, thank you! Hope you had a great weekend! 🙂
These look sooooo delicious!! My friend and I were just talking about making corn pancakes over a skillet!! These look even better!! YUM! I love corn-bread!
Cornbread is one of my favorite things — sweet or savory! These really were heavenly with a slight cornbread flavor and they really hit the spot. Thanks, Cailee! 🙂
I love fritters! And this jalapeno sauce sounds fantastic! What an awesome flavor combination!
Thank you, Annie! This flavor combination was fresh, cool, and spicy, which I loved. 🙂
These fritters look awesome! I love corn and zucchini! I’m not the biggest fan of the heat so summer isn’t my favorite … except for all the awesome veggies and fruits! haha that part I like : ) I don’t like to fry either but this sort of frying I’ll do. Can’t wait to try these out!
I can’t stand the heat…anything over 78 degrees and I’m a grumpy old lady! I’m with you on the produce being your favorite part — it’s definitely mine too. “Sort of” frying is the only frying for me. 🙂
Crispy yes, greasy no! Frying just for crispness is A-OK…I’m glad you agree. Thanks, Mary Frances! 🙂
These fritters definitely make incorporating veggies more exciting. They are the perfect summer appetizer. And they must taste incredible with that dipping sauce!
Thanks, Ashley, and that dipping sauce sure took them to a spicy, new level! 🙂
I love the look of these fritters! I have a weak spot for easy stuff like this and zucchini is such a versatile veg. Adding the jalapeño sounds perfect to me. Pinning it for future use!
Thank you, Simone! I hope you enjoy! 🙂
These fritters look awesome Marcie! I love all the flavors in here and haha yes – this is such a great way to sneak in veggies for the rest of the people in the house 🙂 Hope you had a wonderful weekend and Mother’s Day 🙂
Thanks, Kelly! Anything that resembles a pancake makes the kids happy whether there’s veggies in them or not. haha Hope your Mother’s Day was wonderful! 🙂
Last week I made sweet potato and corn fritters. Both my daughter and I loved them. I am looking forward to making these zucchini fritters and getting her to eat more vegetables.
Oh, sweet potato and corn fritters sound so good! Getting the kids to eat their veggies can be tricky, so dishes like this really do help! 🙂
This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
They look amazing. Love the flavors you’ve combined. Sure to be a summer favorite!
Have a terrific Tuesday!
Oh my goodness, Marcie, as soon as I saw this title under Comment Luv I knew I’d be pinning it! This has my name written all over it, especially with the yogurt dip. Can’t wait to try 😀 😀 😀
I’ll swap you these for your chocolate sesame butter cookies. Deal?! 🙂
This looks amazing Marcie – and I’m with you – I could totally polish off a lot of these. So, can you come over and make them please? Oh, and don’t forget the jalapenos! 🙂 And BTW, Happy {Belated} Mother’s Day! I didn’t make a big deal out of the day either, but it was totally glorious! If we have family, we are blessed. 🙂 Cheers my friend!
I would totally make them for you, Kristi, with some of your chicken soup on the side. haha Not sure about the combo, but they will be good eats! 🙂 Happy belated Mother’s Day to you, too, and I’m glad you had a wonderful day! 🙂
I hope you had a lovely Mother’s Day Marcie 😀 I too can’t believe it is May. They year seems to be passing so quickly!! I’m right with you on the frying, but a flash fry I don’t mind. These fritters look delicious! That yogurt dip sounds amazing. Pinning and making ASAP!
I hope you had a lovely Mother’s Day as well, Cindy! Before we know it, the kids will be out of school, won’t they? Time really does fly. Thanks, and have a great day! 🙂
Love these fritters Marcie! I can’t wait to come home with a big basket of zucchini and corn from the farmers market and try them!
Thank you, Christin! I’m hitting the farmer’s market again tonight and can’t wait to make these again. 🙂
I was just checking on my zucchini plants this morning Marcie! Can’t wait to give these fritters a try!
I would love to grow my own zucchini — I can never get enough. 🙂 Thanks, Trish!
The dip sounds amazing Marcie. Fritters are so comforting and make a great snack. We might be planting some zucchini this year – if the weather ever cooperates 🙂 I hope you had a happy Mother’s Day!!
These would be so great for snacking if I could keep them around that long. haha I wish I had a garden, but I don’t, so I’ll be frequenting farmer’s markets. Good luck with your garden, and hope you had a lovely Mother’s Day as well! 🙂
Oh my goodness, this looks SO good! Especially that yogurt dip! Yum!! 🙂
Thank you, Jocelyn! That dip really spiced things up! 🙂
Hi Marcie!!
Thanks so much for sharing this at our Best Of The Weekend Party last Friday eve! I am featuring this tonight when the party goes live at 8PM EST. Happy Memorial Day Weekend! xo
Claire
Hi, Claire! Thank you so much for featuring these, and the pleasure is all mine coming to your Best of the Weekend Party. Thanks so much for hosting and have a great weekend! 🙂
This batter is super easy, Tashiana — I had no issues whatsoever keeping them together. The “trick” is making sure the first side is nice and golden brown before flipping. I sure hope you try them…you got this! 🙂
Oh these fritters look SO good, Marcie! I’ve never had ones with zucchini before. Sounds perfect with that dipping sauce. And definitely a great idea since I have so much zucchini in the summer!
I’m pretty hooked on these and have been making them weekly! Thanks Gayle! 🙂
Such gorgeous fritters, Marcie! Corn and zucchini is definitely one of my favorite summer duos and I can only imagine how INCREDIBLE these taste fried up all crispy and topped with that gorgeous greek yogurt!
Thank you so much Sarah — I can’t get enough of these fritters!
I am thrilled you updated this post, Marcie, because somehow I missed it the first time around. And that’s a shame!! Zucchini and corn are two of my favorites during summer, so these fritters are screaming my name! Combined with that cilantro-jalapeno dip, these are summer grubbing at it’s finest! Pinning! Cheers!
Thanks Chey! This was a pretty old post so it was high time for an update! 🙂
These sound yummy.I see agave syrup is mentioned in the directions for the yogurt, but is not listed What amount did you use?
Sorry about that Karen! I meant to omit the agave syrup because I just don’t think it’s necessary any longer. I’ll remove it from the directions also…thank you for letting me know!