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Zucchini-and-Corn Fritters with Herb Sour Cream

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Crispy on the outside, tender on the inside—these Zucchini-and-Corn Fritters are summer in every bite. Paired with a cool, herby sour cream, they make the perfect appetizer, snack, or side. Light, fresh, and packed with flavor, they’re a seasonal staple worth savoring.

Ingredients

Scale

Herb Sour Cream:

1 cup sour cream or Greek yogurt

½ tsp lemon zest

3 tbsp minced fresh basil

2 tbsp minced fresh chives

1 finely minced anchovy fillet (optional)

Kosher salt & black pepper to taste

Fritters (Makes ~15):

2 lbs zucchini or summer squash (about 4 medium)

1 medium yellow onion

1½ tsp kosher salt, divided

Kernels from 2 ears of corn (~1 cup)

2 large eggs, lightly beaten

1 garlic clove, grated or minced

¼ tsp freshly ground black pepper

1 cup all-purpose flour

1 tsp baking powder

1 cup shredded Gruyère or cheddar cheese

Olive or vegetable oil, for frying

Instructions

Grate zucchini and onion. Toss with 1 tsp salt and let sit in a colander for 10 minutes. Squeeze out excess moisture using a towel.

In a large bowl, combine the drained zucchini and onion with corn, eggs, garlic, pepper, remaining ½ tsp salt, flour, baking powder, and cheese.

Mix until fully incorporated.

Heat 2–3 tbsp oil in a skillet over medium heat. Drop batter by heaping tablespoons into the pan. Flatten slightly.

Fry 2–3 minutes per side until golden and crisp. Drain on paper towels.

For the sour cream, mix all ingredients in a bowl and season to taste.

Serve fritters warm with a dollop of herb sour cream.

Notes

Vegetarian (if omitting anchovy) & summer-friendly

Nutrition

Find it online: http://minikitchenmagic.com/zucchini-and-corn-fritters-with-herb-sour-cream/