Corn and Zucchini Fritters with Green Goddess Dip
Crispy corn and zucchini fritters are SO easy to make and incredibly delicious. Dip them in cool and creamy green goddess dip made with sour cream, basil, scallion, and garlic.
These light and fluffy fritters are one of my favorite ways to use up zucchini and corn in the summertime! They’re crispy on the outside and light and fluffy on the inside. I like to serve them alongside something cool and creamy for dipping which is where my green goddess dip comes in!
A little bit of cornstarch in the batter helps these zucchini fritters get nice and crispy. Be sure to squeeze out as much of the liquid in the grated zucchini as possible, this will help tremendously with the texture and flavor of your fritters.
One more tip: you can use frozen corn for this recipe but be sure to defrost it first, either in the microwave or overnight in the refrigerator, before adding it to the batter.
Ingredients You’ll Need
Here’s what you’ll need to make Corn and Zucchini Fritters with Green Goddess Dip: zucchini, corn (fresh or frozen), flour (gluten-free flour works just fine), corn starch, scallions, egg, sour cream (or yogurt), lemon juice, basil, garlic, and, oil for frying.
Recipe Step by Step
Step 1. Grate and Drain the Zucchini
First, grate the zucchini and place it in a clean kitchen towel. Season with salt and gently toss to combine; let sit for 10 minutes then ring out the excess moisture from the zucchini.
Step 2. Make the Green Goddess Dip
Next, blend together all of the ingredients for the green goddess dip. You can use a blender or food processor for this. Set aside.
Step 3. Make the Fritter Batter
Stir together the fritter batter, flour, cornstarch, eggs, corn, zucchini and scallion.
Step 4. Fry the fritters
Fry the fritters in a cast-iron pan until golden brown. Serve with green goddess dip!
FAQs and Expert Tips
Yes! You can substitute a gluten-free flour blend like Cup4Cup.
Yes, you can freeze corn and zucchini fritters. For best results lay the cooked fritters out on a parchment-lined baking tray and freeze them for 1-2 hours then transfer to a Ziplock freezer bag for up to three months.
Corn and zucchini fritters can be served as an appetizer, side dish or snack. Serve them alongside Sheet Pan Roasted Sausage with Broccolini or Creamy Vegan Tomato Soup or Roasted Snap Peas with Yogurt and Garlic Chili Oil.
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Corn and Zucchini Fritters with Green Goddess Dip
Ingredients
Fritters
- 1 c grated zucchini - about one large zucchini or two small
- 1 c corn kernels - fresh or frozen
- 1/4 c all-purpose flour
- 1 egg
- 2 tsp corn starch
- 3 scallions - thinly sliced
- salt and pepper
- 1/4 c olive oil
Dip
- 1 c sour cream - or plain yogurt
- 1/2 c fresh basil leaves
- 2 scallions
- 1 clove garlic
- 3 tbsp lemon juice
- salt and pepper
Instructions
- First, grate the zucchini and place it in a clean kitchen towel. Season with salt and gently toss to combine; let sit for 10 minutes then use the towel to ring out the excess moisture from the zucchini. While you're waiting for the zucchini to drain blend together the Green Goddess Dip ingredients in a blender or food processor. Set aside.
- In a large bowl, combine the zucchini, corn, scallions, flour, cornstarch, and egg; season with salt and pepper, to taste.
- Heat the olive oil in a large skillet over medium-high heat. Scoop 1/4c of the batter for each fritter, flattening with the back of a spoon, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Place the cooked fritters on a paper towel-lined tray to absorb any excess oil. Repeat the process until all of the batter is used up.
- Transfer the fritters to a platter. Serve warm with green goddess dip on the side!
Notes
Ingredients Notes + Substitutions:
- Corn Kernels: If using frozen corn be sure to defrost before using.
- Flour: Gluten-free flour works just fine.
- Sour Cream: or yogurt.
- Basil: and fresh aromatic herb will work; mint, dill, parsley, or cilantro
- Can I freeze these fritters? Yes, you can freeze corn and zucchini fritters. For best results lay the cooked fritters out on a parchment-lined baking tray and freeze them for 1-2 hours then transfer to a Ziplock freezer bag for up to three months.
- Leftover fritters will stay fresh in the refrigerator for up to five days. Reheat in a 400 F oven for 5 minutes.
These turned out great—exactly as described crunchy on the outside, soft on the inside. I had canned corn on hand, so that’s what we used. And the green goddess dressing was amazing!! We couldn’t stop eating it. We used the suggested fresh basil, and swapped for reduced fat sour cream, and cooked minced garlic instead of raw (we think raw garlic is too spicy). Even the kids approved of the fritters! Thank you for the recipe!!
These look amazing, Leigh! I used to make something similar back in the day and now I’m inspired for a throwback. The cornstarch is a good tip!
They really are good! Especially right now with corn and zucchini at their best!