Zucchini Corn Fritters With Herb Sour Cream

These zucchini corn fritters combine two summer favorites into an easy, delicious way. Crisp on the outside, soft inside, they’re flavor-packed little bites. Plant-based seasonal fritters are tender, sturdy, versatile, and quick and easy to make. Plus, they're incredibly flavorful and make the perfect side dish or snack!

Ingredients

For the Herb Sour Cream:

1 cup sour cream or Greek yogurt

1/2 teaspoon lemon zest (about half a lemon)

3 tablespoons minced fresh basil leaves

2 tablespoons minced fresh chives

½ teaspoon dried garlic

1 tablespoon chopped fresh mint

Salt, ground black pepper

For the Fritters:

900g (about 4 medium) zucchini

1 medium onion (280g), peeled

1 cup corn, kernels cut from cob (225g)

2 large eggs, lightly beaten

1 tablespoon fresh basil leaves

1 cup all-purpose flour (120g)

1 teaspoon baking powder

1 cup (115g) shredded cheese (I used a mixture of mozzarella and parmesan in there – mozzarella for texture, and parmesan for a rounder flavor – but you can experiment with different cheeses)

Extra virgin olive oil

Pinch of salt

Directions

Step 1

First, we need to peel and grate our zucchini and remove the excess moisture.

Shredding the zucchini can be done several ways. The quickest way is to use the grater attachment on your food processor, if you have such. But the coarse side of a box grater also works well. Use the side with medium holes and try to avoid finely shredded zucchini, as this will make the mixture more water-y. Second, removing excess water from the zucchini is key to a crispy fritter. It also prevents them from falling apart during the cooking process. To do this, line a colander or fine mesh strainer with shredded zucchini. Sprinkle with 1/2 teaspoon salt and toss to combine. Let rest for 10 minutes, then use paper towels or clean hands to push water out through the strainer. If it is still quite moist, just add additional flour to hold things together.

Step 2

Preparing the Herb Sour Cream

In a medium bowl, mix together sour cream (or Greek yogurt), lemon zest, basil, chives, dried garlic and chopped fresh mint. Season with salt and pepper. Set aside or refrigerate until ready to serve. During the cooking time the sour cream will

Step 3

In a bowl combine the zucchini with onion, corn, eggs, and cheese. Then stir in the flour, baking powder, salt, and basil.

Step 3

Heat olive oil in a large non-stick skillet over medium heat. Once hot, spoon the zucchini mixture by a tablespoon. (I used a regular eating tablespoon to measure out the mixture). Flatten the tops with a spatula and cook until golden brown, about 3-4 minutes per side. Transfer to a paper towel lined plate and repeat with the rest of the mixture.

Step 4

Serve warm, with fresh arugula (optional) and herb sour cream on top.

For extra protein and flavor I like to serve them with sliced avocado and black beans.

My kids, meanwhile, were a bit skeptical of zucchini. So I figured I’d try mixing it with some other favorites to see if I had better luck. And it worked well! Because who can resist a crisp little bite filled with cheese and corn?

Please let me know if you get a chance to make these fritters! I know you are going to love them!