Golden, crispy corn and zucchini fritters combine fresh summer zucchini and sweet corn with salty crumbled feta and a touch of Tabasco, served alongside a tangy herb yogurt dipping sauce. They work beautifully as an appetizer, a side dish, or a light vegetarian main.
Sweet corn kernels and tender grated zucchini form the base of these fritters, with pockets of salty feta throughout. A simple herb yogurt sauce—brightened with lemon, garlic and fresh dill or parsley—adds a cool, tangy contrast that makes each bite irresistible.
If you like savory, vegetable-forward dishes, serve these fritters with a tomato tart, goat cheese bruschetta, or a burrata Caprese-style salad as part of a summer spread.
Why You’ll Love This Recipe
Perfect texture—crispy on the outside and tender inside; the combination of flour, cornstarch and proper squeezing makes the fritters hold together while staying light.
Fresh summer flavors—zucchini and corn are the stars when they’re in season, and the feta adds savory depth.
Flexible serving options—serve as an appetizer, a side for grilled meat or fish, part of a brunch table, or a light vegetarian main.
Ingredients
- Zucchini: Freshly grated and well drained before mixing.
- Corn: Kernels cut from fresh cobs or good-quality frozen corn, thawed and drained.
- Garlic: Adds savory depth to both the fritters and the sauce.
- Scallions: Mild onion flavor without overpowering the fritters.
- Herbs: Fresh dill or parsley gives the herb yogurt sauce its bright finish.
- Flour: Binds the batter for a pancake-like texture.
- Cornstarch: Helps create an extra-crispy exterior.
- Feta: Crumbled, for salty pockets of flavor.
- Greek yogurt: The base for the dipping sauce; full-fat yields the creamiest result.
- Mayonnaise: Balances the sauce—use all yogurt if you prefer a tangier dip.
See the recipe card below for the full ingredient amounts and detailed recipe information.
Substitutions and Variations
- Swap crumbled goat cheese or grated Parmesan for the feta.
- Use thawed frozen corn if fresh corn is not available.
- Replace Tabasco with a pinch of cayenne or smoked paprika for a different heat profile.
- To make these gluten-free, use a 1:1 gluten-free flour blend.
- Try mint or basil in the yogurt sauce for a different herb note.
How to Make This Recipe
Step 1: Grate the zucchini and measure out the required amount. Toss the grated zucchini with kosher salt and let it sit in a colander so it releases its liquid.
Step 2: Press or squeeze the zucchini twice, about 10 minutes apart, to remove as much moisture as possible. Excess liquid will make the fritters soggy.
Step 3: While the zucchini drains, whisk together the herb yogurt sauce: Greek yogurt, mayonnaise, lemon juice, grated garlic, salt, and chopped herbs. Let the sauce rest so the flavors meld.
Step 4: In a large bowl, combine flour, cornstarch and salt. Whisk in the eggs, then add garlic and Tabasco. Fold the squeezed zucchini and corn into the batter, stir in scallions and gently fold in the crumbled feta.
Step 5: Scoop 2–3 tablespoon-sized dollops of batter into a hot skillet lightly coated with olive oil. Press each fritter slightly to flatten.
Step 6: Fry over medium heat until each side is deeply golden and crisp, about 2–3 minutes per side. Transfer cooked fritters to a wire rack or a paper-towel-lined pan to drain briefly and sprinkle with a pinch of salt.
Hot tip! Cook in batches without overcrowding the pan, and rest cooked fritters on a wire rack so air circulates and they stay crisp.
Expert Tips
- Remove excess moisture: Squeeze the zucchini thoroughly—cheesecloth or a clean kitchen towel helps—so the batter stays thick and the fritters crisp up.
- Don’t crowd the pan: Fry in small batches and reheat the pan between batches so each fritter gets evenly golden.
- Use a splatter guard: Corn kernels can pop while frying; a guard keeps hot oil from splattering.
- Serve immediately: Fritters are crispiest right off the pan. If you need to hold them, keep them in a single layer at 375°F (190°C) in the oven for a few minutes to refresh the crispness.
Recipe FAQs
No. The skin is tender and adds color and nutrients; grate the zucchini with the skin on and then squeeze out excess liquid.
Yes. Baking or air frying is possible but the fritters may spread more and won’t be quite as crisp as pan-fried versions. Bake on greased parchment in a preheated 400°F oven, flipping once, or follow your air fryer’s guidance for small patties.
Yes. Cook, cool, and store in the refrigerator for up to 2 days. Reheat in a 375°F oven for 7–10 minutes on a wire rack so they crisp back up.
Storage
Refrigerate cooked fritters in an airtight container for up to 2 days. Reheat on a wire rack in a 375°F oven for 7–10 minutes to restore crispness.
Store the herb yogurt sauce in a sealed container in the refrigerator for up to 1 week.
Freezing: Flash-freeze fritters on a parchment-lined baking sheet for 30 minutes, then transfer to a sealed bag or container and freeze for up to 3 months. Reheat from frozen in the oven or air fryer until hot and crisp.
More Appetizer Recipes You’ll Love
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Spinach and Feta Pinwheels
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Garlic Parmesan Bread Bites
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Hot Crab Spinach Artichoke Dip
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Cheesy Maryland-Style Crab Pretzel
What to Know When Cooking with The Cozy Plum
- Recipes are generally written using Diamond Crystal kosher salt. If you use a finer or different salt, reduce the amount accordingly to avoid oversalting.
- For the most accurate results, weigh ingredients when possible. If you prefer cups, use the conversions shown in the recipe card.
- The recipe card includes buttons to scale the ingredient quantities; keep in mind cooking times may need slight adjustments when changing batch sizes.
Did you make this recipe? Share a photo and tell us how it turned out—we love hearing how recipes work in your kitchen.
📖Recipe
Corn & Zucchini Fritters with Herb Yogurt Sauce
Equipment
- Colander
- Mixing bowl
- Large frying pan or skillet
- Splatter screen (optional but helpful)
Ingredients
Fritters
- 3 cups freshly grated zucchini
- ½ teaspoon kosher salt (to draw out moisture)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt (for the batter)
- 2 large eggs, whisked
- 2 cloves garlic, minced or grated
- 1–2 teaspoons Tabasco (adjust to taste)
- 2 cups corn kernels, cut from the cob
- ½ cup sliced scallions
- 8 oz crumbled feta
- Extra virgin olive oil, for frying
Herb Yogurt Sauce
- ½ cup Greek yogurt
- ⅓ cup mayonnaise
- 1 lemon, freshly squeezed
- 1 clove garlic, grated
- ½ teaspoon kosher salt
- ¼ cup finely chopped fresh dill or parsley
Instructions
- Prepare the zucchini: Grate the zucchini, toss with ½ teaspoon kosher salt, and place in a colander. Let sit 10 minutes, then press or squeeze to remove liquid. Repeat and squeeze again so the zucchini is as dry as possible.
- Make the batter: In a large bowl, whisk the flour, cornstarch and 1 teaspoon kosher salt. Mix in the eggs until smooth, then stir in the garlic and Tabasco.
- Combine: Fold the squeezed zucchini, corn kernels and scallions into the batter. Gently fold in the crumbled feta so it stays in pockets throughout the mixture.
- Fry: Heat a large skillet over medium and add a light drizzle of olive oil. Drop 2–3 tablespoon-sized dollops of batter into the pan, flatten slightly, and cook 2–3 minutes per side until deeply golden. Work in batches without overcrowding.
- Drain and season: Transfer cooked fritters to a wire rack or paper-towel-lined pan and sprinkle lightly with salt. Repeat with remaining batter, adding a bit more oil between batches if needed.
Herb Yogurt Sauce
- Whisk together the Greek yogurt, mayonnaise, lemon juice, grated garlic, salt and chopped herbs. Let the sauce rest at least 15 minutes before serving so the flavors meld.
Notes
Make the herb yogurt sauce while the zucchini is releasing liquid to save time. If you have a splatter guard, use it when frying to limit hot oil splatter from popping corn kernels.
Only a light coating of oil is needed in the pan—just enough to prevent sticking and encourage crisping. Nutrition facts typically do not include any oil absorbed during cooking.
Carbohydrates: 10 g
Protein: 5 g
Fat: 8 g
The provided nutritional information is an estimate per serving and may vary based on ingredients and cooking method.
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