By midsummer, zucchini has a way of taking over everything. Your garden. Your neighbors' porches. The farmers market table where they are basically giving them away by the end of the morning. And right next to them, usually, the first truly good sweet corn of the season — fat ears with tight husks and silk that is still pale and fresh.
Zucchini and corn fritters are what happens when you decide to do something genuinely delicious with two ingredients that peak at the exact same moment. Crispy on the outside, tender inside, savory, a little sweet from the corn, done in 25 minutes, and good enough to eat for breakfast with a fried egg, lunch with a salad, or dinner alongside grilled fish. These fritters earn their place in your regular summer rotation.
The Secret Is in the Squeeze
Zucchini is mostly water. Glorious, hydrating, garden-variety water — which is exactly what you do not want in a fritter batter. The single most important step for a crispy result is grating the zucchini and then squeezing out as much liquid as possible with a clean kitchen towel before it touches anything else. Not a gentle press. An actual, twist-the-towel, forearm-burning squeeze.
Skip this step and the fritters will steam in the pan instead of crisping, and the batter will pool and spread. Do it right and the batter holds together, the fritters brown beautifully, and you will feel appropriately proud of yourself.
Fresh Corn vs. Frozen
If you are making these at the peak of corn season — and you should be — use fresh kernels cut straight off the cob. The sweetness and texture are noticeably better. If you are making them in February because you froze a bag from the market, frozen corn works just fine. Thaw and pat dry before adding to the batter. One ear of corn gives you roughly one cup of kernels, which is exactly what this recipe calls for. Do the math at the market before you buy.
The Lemon Herb Yogurt
Plain whole-milk yogurt with fresh lemon juice, a fistful of chopped dill or chives, and a pinch of salt comes together in two minutes and makes the whole plate feel intentional. It is brighter and more interesting than sour cream, and it uses the herbs you probably bought too many of at the market anyway.
Make It Yours
These fritters are forgiving and adaptable. Fold in a minced jalapeno with the batter for heat. Swap the Parmesan for crumbled feta and add a pinch of dried oregano for a Greek twist. Use basil instead of dill in the yogurt for a more summery herb profile. Serve them under a poached egg with hot sauce and call it the best brunch you have made this month. Reheat leftovers in a 375-degree oven for eight minutes and they actually crisp back up — one of the rare fritters that genuinely survives the next day.
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If you find zucchini or sweet corn at your local farmers market that are clearly better than what the grocery store has — and you will — this is the recipe to make with them. Tag us at @butterandsagemarket when you do. We want to see what comes off your cast iron this summer.
Zucchini and Corn Fritters with Lemon Herb Yogurt
Crispy, golden fritters packed with fresh summer zucchini and sweet corn, served with a bright lemon herb yogurt. The secret is squeezing every drop of moisture from the zucchini first — five minutes of effort that pays off in every perfectly golden bite.
Ingredients
For the Fritters
For the Lemon Herb Yogurt
Instructions
- Grate the zucchini using the large holes of a box grater. Transfer to a clean kitchen towel, wrap tightly, and squeeze out as much liquid as possible. This is the most important step u2014 wet zucchini means soggy fritters.
- In a large bowl, combine the squeezed zucchini, corn kernels, eggs, flour, Parmesan, green onions, salt, and pepper. Stir until just combined into a cohesive batter.
- Make the yogurt: Whisk together the yogurt, lemon juice, fresh herbs, and salt in a small bowl. Refrigerate until ready to serve.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Drop 3 heaping tablespoons of batter per fritter into the pan. Flatten slightly with the back of a spoon to about 1/2-inch thickness.
- Cook for 3 to 4 minutes per side until deeply golden and cooked through. Adjust heat as needed u2014 the pan should sizzle but not smoke. Transfer to a paper towel-lined plate.
- Repeat with remaining batter, adding more oil between batches as needed. Serve warm with the chilled lemon herb yogurt alongside.
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