Crispy Zucchini Corn Fritters with Lemon-Herb Yogurt

Vegetable fritters have long been a thrifty way to celebrate peak produce across many kitchens. These air-fried zucchini and corn cakes stay crisp outside while a bright lemon-herb yogurt cools each bite.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 310 cal
• 16g protein
• 28g carbs
• 15g fat
• 4g fiber

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Ingredients

• 2 (about 1 lb) medium zucchini
• 1.5 cups fresh corn kernels
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/3 cup grated Parmesan
• 1/3 cup sliced green onions
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/4 tsp black pepper
• as needed olive oil spray
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 3 tbsp chopped dill and parsley
• 1 cup for serving cherry tomatoes

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Toss with half the salt and let sit in a colander 10 minutes. Squeeze firmly in a clean kitchen towel until almost no liquid remains—this keeps fritters crisp.
2. 2In a large bowl combine the squeezed zucchini, corn kernels, eggs, flour, Parmesan, green onions, garlic powder, remaining salt, and pepper. Mix until a thick, scoopable batter forms.
3. 3Preheat an air fryer to 375°F (or oven to 400°F with a sheet pan). Scoop ¼-cup portions of batter, flatten slightly into ½-inch thick patties, and spray both sides with oil.
4. 4Air-fry in a single layer 8–10 minutes, flipping halfway, until deep golden and crisp on the edges. Work in batches so they don’t steam. Oven method: bake 12–14 minutes, flipping once.
5. 5Stir together Greek yogurt, lemon juice, chopped herbs, and salt for the dipping sauce. Chill until serving.
6. 6Serve three warm fritters per person with a generous dollop of lemon-herb yogurt and a side of halved cherry tomatoes. Cool completely before packing for lunch boxes; re-crisp in a toaster oven if desired.