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    Category Home » Appetizers » Corn and Zucchini Fritters with Green Goddess Dip

    Corn and Zucchini Fritters with Green Goddess Dip

    Published: Mar 5, 2021 · Modified: Mar 5, 2021 by Leigh Hyatt Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    a silver platter filled with corn and zucchini fritter and green goddess dipping sauce

    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.

    corn and zucchini fritter ingredients portioned individually; a bowl of corn, grated zucchini, flour, corn starch, egg, etc

    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.

    a blender with green goddess dip and a bowl with grated zucchini in a kitchen towel

    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.

    two metal mixing bowls filled with corn and zucchini fritter batter on a blue background

    Step 3. Make the Fritter Batter

    Stir together the fritter batter, flour, cornstarch, eggs, corn, zucchini and scallion.

    a cast iron pan frying  four corn and zucchini fritters and a baking tray lined with paper towel filled with fritters

    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

    Can I make these corn and zucchini fritters gluten-free?

    Yes! You can substitute a gluten-free flour blend like Cup4Cup.

    Can I freeze 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.

    What can I serve with corn and zucchini fritters?

    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.

    an oval, silver tray filled with corn and zucchini fritters with a side of green goddess dip and a white linen napkin

    Check Our More Great Recipes

    • Juicy Turkey Burgers with Zucchini and Feta
    • Green Goddess Salad with Basil-Tahini Dressing
    • Ricotta Gnocchi with Quick Cherry Tomato Confit
    • Corn and Arugula Salad with Tomatoes and Blue Cheese
    • Marinated Feta with Lemon + Olive Oil

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a silver platter filled with corn and zucchini fritter and green goddess dipping sauce

    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.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 4
    Calories: 330kcal
    Author: Leigh Hyatt Anderson

    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
     
    FAQS
    • 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.
     
    Storing and Reheating:
    • Leftover fritters will stay fresh in the refrigerator for up to five days. Reheat in a 400 F oven for 5 minutes. 

    Nutrition

    Calories: 330kcal | Carbohydrates: 20g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 146mg | Potassium: 381mg | Fiber: 2g | Sugar: 5g | Vitamin A: 863IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    Previous Post: « Sheet Pan Roasted Sausage with Broccolini, Feta, and Crunchy Chili Oil
    Next Post: Zesty Italian Pasta Salad »

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    Comments

    1. Anonymous

      April 12, 2021 at 3:07 pm

      These are fantastic!

      Reply

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