Crispy Zucchini Corn Fritters with Hot-Honey Yogurt

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 2 medium zucchini
• 1 cup fresh corn kernels
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 3 scallions
• 3/4 cup shredded cheddar
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup plain Greek yogurt
• 3 tbsp hot honey
• 1/3 cup neutral oil for frying
• 1 tsp lemon juice

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Pile it into a clean kitchen towel and squeeze firmly over the sink until almost no liquid remains; this step is critical for crisp fritters.
2. 2In a large bowl combine the drained zucchini, corn kernels, beaten eggs, flour, cornmeal, thinly sliced scallions, cheddar, baking powder, salt, and pepper. Mix just until a thick, cohesive batter forms.
3. 3Stir the Greek yogurt with hot honey and lemon juice in a small bowl until smooth and slightly pourable. Taste and add more hot honey if you want extra sweet heat. Set sauce aside.
4. 4Heat a thin layer of neutral oil in a large nonstick skillet over medium heat until shimmering, about 350°F if using a thermometer. Scoop heaping tablespoons of batter and gently flatten into 3-inch rounds.
5. 5Cook fritters in batches without crowding, 3 to 4 minutes per side, until deep golden brown and crisp on both sides. Transfer to a wire rack set over a sheet pan so they stay crunchy.
6. 6Repeat with remaining batter, adding a splash more oil between batches as needed. Keep finished fritters warm in a 200°F oven if serving a crowd.
7. 7Plate three fritters per person and dollop or drizzle the hot-honey yogurt generously over the top. Sprinkle extra scallion greens if desired.
8. 8These reheat beautifully in an air fryer at 375°F for 3 to 4 minutes, making them ideal for batch-cooking Sunday ahead of school weekdays.