Ingredients
Scale
- 3 cups freshly grated zucchini
- ½ teaspoon kosher salt
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- 2 large eggs whisked
- 2 cloves garlic minced or grated
- 1–2 teaspoons tabasco
- 2 cups corn kernels cut from the cob
- ½ cup sliced scallions
- 8 oz crumbled feta
- Extra virgin olive oil for frying
- 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
- Grate the zucchini and place it in a colander. Toss with kosher salt and let it sit for 10 minutes. Squeeze out excess water and let it sit for another 10 minutes before squeezing again.
- In a large bowl, whisk together flour, cornstarch, and salt. Mix in the eggs until smooth. Add garlic and tabasco, stirring to combine.
- Fold in the squeezed zucchini, corn kernels, and scallions. Gently incorporate the crumbled feta.
- Heat a large skillet over medium heat and add a drizzle of olive oil to coat the bottom.
- Drop about 3 tablespoons of the batter into the pan, flatten slightly, and cook for 2-3 minutes on each side until golden brown. Flip carefully and fry the other side until golden.
- Transfer cooked fritters to a wire rack or paper towel-lined pan, sprinkling a bit of salt on each. Continue with remaining batter.
Notes
Make sure to squeeze out as much moisture from the zucchini as possible for crispy fritters.
Serve with a side of herb yogurt sauce for added flavor.
These fritters can be refrigerated for a few days and reheated in the oven.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg