Cast Iron

Zucchini-Corn Fritters with Spicy Yogurt Dipping Sauce

December  3, 2013
4 Ratings
  • Makes 12 "large" fritters, 24 "small"
Author Notes

These fritters come together without much fuss, and are easily reheated for a quick meal a few days after. (Make them ahead, and reheat them in a 350F oven for about 10 minutes, or simply keep them warm in a 200F oven until guests arrive.) If you want alternative toppers to the dipping sauce below, try a sliver of nutty cheese, a paper-thin slice of salt-cured ham or a leaf of smoked salmon. This batch yields about 12 "large" fritters (3-inches in diameter), or 24 "small" (1.5-inches in diameter); feel free to scale up if you want to. Recipe adapted from Smitten Kitchen’s Zucchini Fritters. —Cristina Sciarra

What You'll Need
  • 2 medium zucchini
  • 1.5 teaspoons kosher salt, divided
  • 1 ear sweet corn
  • 4 scallions
  • 1 large egg
  • freshly cracked black pepper
  • 1 tablespoon lemon zest
  • 1/2 teaspoon baking powder
  • 1/2 cup flour
  • 2-3 tablespoons olive oil
  • 1/2 cup thick Greek yogurt
  • 1 tablespoon sambal oelek (or another chili paste or hot sauce of your choice)
  1. Trim the ends off the zucchini, and then grate them. (You can use the shredding disc of a food processor, or the largest holes of a box grater.) Move the grated zucchini to a large bowl, and stir in 1 teaspoon of the kosher salt. Leave the bowl alone for 10 minutes. After 10 minutes, the zucchini should have given off some water. You want the zucchini as dry as possible before cooking. You can: drain the zucchini in a colander (using the back of a spoon to push out the water), or wrap it in cheesecloth, or (my preferred method) you can wrap the zucchini in a clean dishcloth and twist, twist, twist. Either way, when the zucchini is as dry as you can get it, wipe out the large bowl, and move the zucchini back into it.
  2. Now prepare the other fritter ingredients: Shuck the corn. Cut the kernels from the cob, and add them to the mixing bowl. Wash any dirt away from the scallions, and then thinly slice them; add them to the bowl. Crack the egg into the bowl, followed by several cracks of freshly grated black pepper, the lemon zest, and the remaining 1/2 teaspoon kosher salt. Use a spatula to fold everything together.
  3. In a small bowl, whisk together the baking powder with the flour. Then use your spatula to fold the dry ingredients evenly into the zucchini mix.
  4. Heat the oven to 200F.
  5. Heat the olive oil in a cast iron (or very heavy) pan. Turn the heat to medium high-ish, and let the oil warm up, until it sputters when you flick water across the surface.
  6. Meanwhile, form the zucchini mix into patties, about 2-3 inches in diameter. Cook the patties for 3-5 minutes per side, until they’re crisp and browned on both sides. (I did mine in two batches, so as not to crowd the pan.) As soon as the fritters are cooked, move them to a baking sheet and into the oven, just to keep them warm until serving.
  7. In a small bowl, stir the sambal oelek into the Greek yogurt. Serve alongside the fritters.
  8. (These fritters can be made up to 2 days in advance. If you are making them ahead, don’t bother moving them to a 200F oven after cooking. Allow them to cool on a plate, wrap well in plastic, and move to the fridge. To reheat, lay the fritters on a baking sheet, and cook for 10 minutes in a 350F oven.)

See what other Food52ers are saying.

  • Dianecpa
  • Transcendancing
  • Sugartoast
  • Silly Apron
    Silly Apron
  • Cristina Sciarra
    Cristina Sciarra
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at

11 Reviews

Anne September 10, 2023
Absolutely delightful, just as is, didn’t change a thing.
Monisha S. April 20, 2021
Can you make this with frozen corn if you don't have fresh?
Alison September 4, 2018
very tasty! I had two ears of corn and two medium zucchini, and added a second egg and another 1/4 cup of flour (plus 1/8 more tsp of BP) o accommodate the extra stuff. I used some chopped basil as well. The yogurt sauce is quite nice--I was out of sambal oelek and couldn't find any at WF (lots of changes there), so I substituted some gokuchang paste and that seemed to work out very well. With those ingredient proportions, I ended up with 14 decent sized pancakes (served 4 people for dinner as a side dish, and had two servings left over for lunch).
Virginia August 19, 2018
Second time making these - first time I had everything called for on hand and followed the recipe exactly. Delicious! Second time I did not have green onion so I substituted about a quarter of a large white onion and a handful of cilantro (stems and leaves). Plus I only had one medium zucchini and 2 ears of corn I had to use up. I needed an extra egg to bind it all together but otherwise kept everything else the same. Delicious again! We used sriracha in the yogurt and that was a perfect accompaniment. Thanks for a great recipe!
Virginia September 9, 2017
Absolutely delicious after a trip to the farmers market. However, mine only ended up in five large patties. All were quickly gobbled up so I have no idea how this would work for leftovers heated up later. Will definitely make again.
LovinSpoon October 14, 2014
I'm about to make these for the 3rd time! So good! I love the combination of zucchini and corn. And the scallion and lemon gives them great depth of flavor. Delicate AND yummy. Thank you :)
Cristina S. October 14, 2014
I'm so glad you like them!
Dianecpa July 27, 2014
Yum.....half cornmeal and half flour for my try at this recipes with jalapeno and lemon basil! Great recipe!
Transcendancing July 7, 2014
I tried this tonight and had half as much zucchini, but added a carrot, and some peas and mashed potato (today is a day for using up things). Lemon zest added a real lift to the fritters that I liked. I didn't have sambal olek but did have some piri piri sauce which worked well. Overall some nice flare on something I remember my mother making with leftovers.
Sugartoast June 18, 2014
these look lovely! can't wait to try them, thank you.
Silly A. May 12, 2014
Looks delicious!