Zucchini & Corn Fritters with Tzatziki

Zucchini & Corn Fritters with Tzatziki

Crispy and flavorful zucchini and corn fritters served with a refreshing homemade tzatziki sauce, perfect as an appetizer, side dish, or light meal.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Appetizer, Light Meal, Side

Cuisine: Greek, Mediterranean

Calories: 220

Ingredients Method Notes

Ingredients

Fritters

2 medium zucchini, grated Squeeze out excess moisture
2 cups sweet corn kernels (fresh, frozen, or canned, drained)
2 large eggs
3/4 cup all-purpose flour Can substitute for gluten-free options
1/3 cup grated Parmesan cheese
2 pcs green onions, finely sliced
2 cloves garlic, minced
1 tsp baking powder
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp garlic powder
to taste Salt and freshly ground black pepper
3 tbsp extra virgin olive oil For frying

Tzatziki

1 cup plain Greek yogurt
1/2 pc English cucumber, grated and squeezed dry
2 cloves garlic, finely grated
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
to taste Salt and freshly ground black pepper

Garnish

2 tbsp chopped parsley
1 tbsp chopped dill
1 tbsp chopped chives
1 tsp lemon zest
to taste Crumbled feta cheese (optional)
to taste Microgreens (optional)
to taste Lemon wedges
to taste Crushed red chili flakes (optional)

Method

Preparation

Wrap the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible.
In a large bowl, combine the zucchini, corn, eggs, flour, Parmesan cheese, green onions, garlic, baking powder, smoked paprika, oregano, garlic powder, salt, and black pepper until just combined.
In a separate bowl, whisk together the Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, mint, salt, and pepper. Refrigerate until ready to serve.

Cooking

Heat the olive oil in a large non-stick skillet over medium heat.
Scoop about 2 tablespoons of batter into the skillet for each fritter and flatten slightly.
Cook for 3 to 4 minutes per side until golden brown, crispy, and cooked through.
Transfer the cooked fritters to a paper towel-lined plate.
Arrange the fritters on a serving platter and serve with the chilled tzatziki.

Garnishing

Garnish with parsley, dill, chives, lemon zest, feta cheese, microgreens, chili flakes, and lemon wedges before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet for a couple of minutes on each side to restore their crispy texture. The tzatziki can be kept in the refrigerator for about a week.