Crispy Corn and Zucchini Fritters

These corn and zucchini fritters are crisp around the edges and soft in the middle. Squeezing excess liquid from the zucchini is the key to a batter that holds together in the pan. Serve them warm with a lemony yogurt dip for lunch, or tuck cooled fritters into a lunch container with crunchy vegetables.

Serves: 4
Prep: 20 minutes
Cook: 16 minutes

Ingredients

• 2 medium zucchini, coarsely grated
• 1/2 teaspoon fine salt, divided
• 1 cup corn kernels, thawed if frozen
• 2 scallions, thinly sliced
• 1 large egg
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 3 tablespoons neutral oil, for frying
• 1/2 cup plain Greek-style yogurt
• 1 tablespoon chopped dill or parsley
• 1 teaspoon lemon juice

Method

1. Put the grated zucchini in a colander, toss with 1/4 teaspoon salt, and leave for 10 minutes. Squeeze it firmly in a clean towel to remove excess liquid.
2. In a bowl, combine the zucchini, corn, scallions, egg, flour, pepper, and remaining salt. Stir until the flour is evenly distributed.
3. Stir the yogurt, dill, and lemon juice together in a small bowl. Set it aside while the fritters cook.
4. Heat 1 tablespoon of oil in a large skillet over medium heat. Scoop four 1/4-cup portions of batter into the pan and flatten each to about 1/2 inch thick.
5. Cook for 3 to 4 minutes per side, until deep golden and set through the center. Transfer to a plate lined with paper towel. Repeat with the remaining batter, adding more oil as needed.
6. Serve warm with the herbed yogurt. Let any fritters for a packed lunch cool before covering.

Variations

Use chopped chives in place of dill, or stir 1/4 cup crumbled feta into the batter. If the mixture looks loose after the zucchini is squeezed, add flour 1 tablespoon at a time until the fritters hold their shape.

Storage and reheating

Refrigerate cooled fritters in a covered container and use within 3 to 4 days. Reheat in a dry skillet over medium heat or in a 350°F oven until hot; the microwave warms them but softens the edges. Keep the dip chilled and packed separately.

For lunch ideas that fit a workday, see the work-from-home lunch guide and plan dinner leftovers as tomorrow's lunch. Add this recipe to the Lucru Home meal planner when you want it in the weekly rotation.