Crispy Corn and Zucchini Fritters That Make the Most of Ontario Summer
These corn and zucchini fritters use two Ontario vegetables at their summer peak, with a bright lemon yogurt dip. Ready in about 30 minutes for roughly $2.60 a serving.
Ingredients
| fresh bicolour corn, kernels cut off | 4 ears |
| medium zucchini, grated | 2 (~450g) |
| large eggs | 3 |
| all-purpose flour | 1/2 cup |
| green onions, thinly sliced | 3 |
| salt, divided | 1 tsp |
| black pepper | 1/2 tsp |
| garlic powder | 1/2 tsp |
| vegetable oil | 2 tbsp |
| plain 2% Greek yogurt | 1 cup |
| lemon, zested and juiced | 1 |
Steps
- 1Grate the zucchini into a colander, toss with 1/2 tsp of the salt, and let it sit for 10 minutes. Then squeeze out as much liquid as you can with your hands or a clean tea towel.
- 2Cut the corn kernels off the cobs into a large bowl.
- 3Add the squeezed zucchini, eggs, flour, green onions, the remaining 1/2 tsp salt, pepper, and garlic powder. Stir until it just comes together into a thick batter.
- 4Heat 1 tbsp of the oil in a large non-stick pan over medium heat.
- 5Drop the batter in heaping spoonfuls, about 3 tbsp per fritter, and flatten gently. Cook 3 to 4 minutes per side until deep golden and set in the middle. Repeat with the remaining oil and batter.
- 6Stir the yogurt, lemon zest, and half the lemon juice together in a small bowl. Taste and add more juice if you like it tangier.
- 7Serve the fritters warm with the dip.
Golden, crisp-edged corn and zucchini fritters are one of the best ways to use two vegetables at their absolute peak in Ontario right now. They come together in one bowl, cook in about 30 minutes, and land somewhere between a light summer dinner and a lunch you will actually look forward to. A bright lemon yogurt dip on the side adds a little protein and a lot of freshness.
If you like building meals around what is in season, you might also enjoy a grilled chicken and Ontario peach salad, a make-ahead wild blueberry maple baked oatmeal, or a mango avocado salmon bowl for another light dinner.
Frequently Asked Questions
Can you make corn and zucchini fritters ahead of time?
Yes. These corn and zucchini fritters keep in the fridge for about three days and reheat well in a dry pan or toaster oven, where the edges crisp up again. Many people find them even better the next day. Cook them fully before storing, and let them cool before covering so they do not turn soggy.
How do you keep fritters from turning out soggy?
Moisture is the enemy of a crisp fritter. Salt the grated zucchini, let it sit for 10 minutes, then squeeze out as much liquid as you can. Use a hot pan, a thin layer of oil, and enough space between fritters, and resist flipping until the underside is deeply golden and set.
Can I make these gluten-free or add more protein?
Easily. Swap the all-purpose flour for a cup-for-cup gluten-free blend or chickpea flour. For extra protein, stir a handful of grated cheddar into the batter, or serve with a second spoon of Greek yogurt. A side salad or a poached egg on top turns them into a fuller meal.
Eat Well for Your Body
If you are managing a health condition through food, or you just want help building meals around what is in season, you can use Medimap to find and book a dietitian or nutritionist near you, and find more seasonal recipes on the Health Hub.
This recipe is for general information only and is not dietary or medical advice. For guidance tailored to a health condition, speak with a registered dietitian or your healthcare provider.
Corn brings fibre plus lutein and zeaxanthin, two antioxidants linked to eye health, while zucchini adds potassium and more fibre for very few calories, which makes this a satisfying, high fibre plate. The eggs and Greek yogurt turn a vegetable dish into a real source of protein that helps keep you full into the evening. Because the fritters are pan-cooked in a little oil rather than deep-fried, you get the crisp texture without the heavy grease.