Sweet Corn Zucchini Fritters with Lemon-Herb Yogurt

Why You’ll Love This Recipe

• Crispy edges and tender centers with sweet pops of corn and fresh scallion.
• Balanced, brunch-worthy plate: protein-rich eggs and tangy lemon-herb yogurt.
• Uses peak-season produce or freezer staples—great any time of year.
• Simple stovetop technique; make-ahead friendly for easy hosting.

Grocery List

• Produce: Zucchini (about 1 lb), corn (2 ears or 1 1/2 cups kernels), scallions, lemon, fresh dill/parsley/chives, garlic
• Dairy: Whole-milk Greek yogurt, large eggs
• Pantry: All-purpose flour, fine cornmeal, baking powder, kosher salt, black pepper, red pepper flakes, neutral oil, extra-virgin olive oil, white vinegar

Full Ingredients

Corn–Zucchini Fritters

• 2 small zucchini (about 1 lb), coarsely grated
• 1 1/2 tsp kosher salt, divided
• 1 1/2 cups corn kernels (from 2 ears) or thawed frozen, patted dry
• 3 scallions, thinly sliced (about 1/2 cup)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1 tsp baking powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 6 tbsp neutral oil (canola, sunflower, or grapeseed), divided, for frying

Lemon-Herb Yogurt

• 3/4 cup whole-milk Greek yogurt
• 1 tbsp extra-virgin olive oil
• 2 tsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 2 tbsp finely chopped mixed herbs (dill, parsley, and/or chives)
• 1 small garlic clove, finely grated or minced
• 1/4 tsp kosher salt, plus black pepper to taste

Poached Eggs & Serving

• 4 large eggs
• 1 tbsp white vinegar
• 2 quarts water (for poaching)
• For garnish: extra sliced scallions, chopped herbs, lemon zest, flaky sea salt, red pepper flakes
• Lemon wedges, optional

Step-by-Step Instructions

Step 1: Grate and drain the zucchini

Coarsely grate the zucchini on the large holes of a box grater. Toss with 1/2 teaspoon kosher salt and let sit in a colander for 10 minutes to draw out moisture. Use clean hands or a kitchen towel to squeeze the zucchini very dry—really wring it out until little to no liquid drips. You should have about 2 packed cups of squeezed zucchini.

Step 2: Mix the fritter batter

Preheat the oven to 200°F to keep fritters warm. In a large bowl, whisk the eggs. Add the flour, cornmeal, baking powder, remaining 1 teaspoon kosher salt, black pepper, and red pepper flakes; whisk to form a thick, smooth batter. Fold in the squeezed zucchini, corn, and scallions until evenly coated. The batter should be scoopable, not runny. If it feels loose, stir in 1–2 additional tablespoons flour; if too thick, add 1 tablespoon water.

Step 3: Make the lemon-herb yogurt

In a small bowl, stir together the yogurt, olive oil, lemon juice, lemon zest, herbs, garlic, salt, and a few grinds of pepper. Taste and adjust seasoning with more lemon or salt as needed. Chill until serving.

Step 4: Fry the fritters

Heat 3 tablespoons neutral oil in a 12-inch nonstick or cast-iron skillet over medium heat until shimmering, 340–360°F. Working in batches, scoop heaping 2-tablespoon mounds of batter into the skillet, spacing them out. Flatten each to about 1/2 inch thick with the back of the scoop or a spatula. Cook until deep golden and crisp at the edges, 3–4 minutes per side. Transfer to a wire rack set over a sheet pan and keep warm in the 200°F oven. Repeat with remaining oil and batter, adjusting heat to maintain gentle sizzling without smoking.

Step 5: Poach the eggs

Bring 2 quarts of water and 1 tablespoon white vinegar to a bare simmer (about 190°F); small bubbles should lazily rise but not boil. Crack each egg into a small cup. Swirl the water to create a gentle vortex and slide in an egg. Repeat with remaining eggs, keeping them spaced. Poach 3–4 minutes for a runny yolk (5 minutes for medium), then lift out with a slotted spoon and drain briefly on a paper towel. Trim wispy edges if you like.

Step 6: Assemble and serve

Arrange 3 warm fritters per plate. Spoon 2–3 tablespoons lemon-herb yogurt over or alongside, top each plate with a poached egg, and finish with extra scallions, herbs, a pinch of flaky salt, black pepper, lemon zest, and a few red pepper flakes. Serve immediately with lemon wedges.

Pro Tips

• Squeeze the zucchini until almost dry—this is the key to crisp edges and a tender center.
• Maintain oil at 340–360°F; if fritters brown in under 2 minutes, reduce heat; if they take longer than 5 minutes per side to color, increase heat slightly.
• Use a 2-tablespoon cookie scoop for evenly sized patties and tidy edges.
• For frozen corn, thaw completely and pat dry to prevent spattering.
• Hold finished fritters on a rack in a low oven (not on a plate) to keep them crisp.

Variations

• Feta and Mint: Fold 1/2 cup crumbled feta and 2 tbsp chopped mint into the batter; finish with a squeeze of lemon.
• Southwest: Add 1/2 tsp ground cumin, 1 minced jalapeño, and 1/2 cup shredded sharp cheddar; swap yogurt herbs for cilantro and add a pinch of smoked paprika.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend, or try 1/2 cup chickpea flour in place of wheat flour for extra nuttiness.

Storage & Make-Ahead

Cooked fritters keep in an airtight container in the refrigerator for up to 4 days. Reheat on a wire rack at 375°F for 10–12 minutes (or air fry at 360°F for 6–8 minutes) until crisp. Freeze in a single layer, then store in a freezer bag for up to 2 months; reheat directly from frozen at 400°F for 12–15 minutes. The lemon-herb yogurt can be made 2 days ahead. To make poached eggs ahead, chill them in ice water after poaching and refrigerate up to 24 hours; rewarm in hot (not boiling) water for 30–45 seconds before serving.

Nutrition (per serving)

Approx. 400 calories; 22 g fat; 35 g carbohydrates; 16 g protein; 3 g fiber; 680 mg sodium. Values are estimates based on 1 poached egg, about 3 fritters, and 2–3 tbsp yogurt per serving.