Ingredients:

  • 2 medium zucchini (about 450g/1 lb), shredded
  • 1 teaspoon salt, plus more to taste
  • 1 cup (150g) all-purpose flour, plus more if needed
  • 1 teaspoon baking powder
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 1 cup (about 150g/5 oz) fresh or frozen corn kernels, thawed
  • 1/4 cup (packed) chopped fresh chives (or green onions)
  • 2 tablespoons olive oil, for frying
  • 1/2 cup (120g) sour cream or Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste

Instructions:

  1. Shred the zucchini and place it in a colander. Sprinkle with 1 teaspoon of salt and let it sit for 15 minutes to drain excess moisture. Squeeze out as much water as possible.
  2. In a large bowl, whisk together the flour, baking powder, and pepper.
  3. In a separate bowl, whisk together the egg and milk. Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix!
  4. Gently fold in the drained zucchini, corn kernels, and chives (or green onions). If the batter seems too thin, add a little more flour until it reaches a consistency that holds its shape.
  5. Heat the olive oil in a large skillet over medium heat. Drop spoonfuls of the batter into the hot oil, leaving space between each fritter.
  6. Cook for 3-4 minutes per side, or until golden brown and cooked through.
  7. Transfer the fritters to a plate lined with paper towels to drain excess oil. Season with salt to taste.
  8. While the fritters are cooking, whisk together the sour cream (or Greek yogurt), lemon juice, and dill in a small bowl. Season with salt and pepper to taste.
  9. Serve the Zucchini Corn Fritters warm with the dipping sauce, if desired.