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Zucchini and Corn Fritters with Herb Sour Cream
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Zucchini and Corn Fritters with Herb Sour Cream

These Zucchini and Corn Fritters turn golden brown and crispy. It's the perfect use for summer produce, whether you grow it or buy it. Delicious served with a cool and creamy Herb Sour Cream.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Appetizer
Cuisine: American

Ingredients

Herb Sour Cream
  • 1 cup sour cream 8oz, or Greek yogurt
  • 1/2 teaspoon lemon about half a lemon, zest
  • 3 tablespoons basil minced
  • 2 tablespoons chive minced
  • 1 anchovy minced fine (optional)
  • salt to taste
  • black pepper to taste
Zucchini and Corn Fritters:
  • ​2 pounds about 4 medium zucchini or any summer squash
  • 1 yellow onion peeled (10oz, medium
  • 1 1/2 teaspoons kosher salt divided, coarse
  • 2 corn kernels cut from cob (about 1 cup; 8oz, ears
  • 2 egg lightly beaten, large
  • 1 garlic grated or minced, large clove
  • 1/4 teaspoon black pepper freshly ground
  • 1 cup all-purpose flour 120g
  • 1 teaspoon baking powder
  • 1 cup gruyere cheese shredded, or cheddar cheese
  • olive oil not extra-virgin or vegetable oil, for frying

Instructions

    Cup of Yum
  1. ​Make the sauce: mix together all the ingredients and set aside.
  2. To make the fritters: Preheat oven to 250 degrees. Have a baking sheet with a wire rack ready.
  3. Trim ends off zucchini and grate them on the large holes of a box grater, or use the shredding blade of a food processor. Remove the zucchini to colander.
  4. Shred onion the same way and add it to the zucchini. Toss zucchini and onion with 1 teaspoon coarse salt and set aside over a bowl or in the sink for 10 minutes. Squeeze out much of the liquid using your hands or a clean dishtowel and add zucchini mixture to a large bowl. Add corn to bowl. Stir in egg, garlic, black pepper, flour, baking powder and shredded cheese.
  5. Heat 2 tablespoons of oil in a large heavy skillet (cast-iron recommended) over medium-high heat. When oil is shimmering, drop scant 1/3 cupfuls of batter into the pan. Work in batches so not to crowd pan. You can press them down and shape them with a spoon before they set.
  6. The corn will have a tendency to pop in the hot pan, so be careful! You may want to use a splatter guard to protect yourself.
  7. Cook until the bottom is golden brown, about 3 to 4 minutes. If they darken too quickly, reduce the heat to medium. Flip the fritters and cook until browned on the other side, about 2 to 3 minutes more. Transfer fritters to baking sheet with a wire rack and then into the warm oven, until ready to serve. Repeat, keeping the pan well-oiled, with remaining batter.
  8. Serve fritters warm, with a dollop of herb sour cream on top.