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Crispy Corn and Zucchini Fritters Easy Recipe with Zesty Lime Crema

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Golden, crunchy fritters made with fresh corn and zucchini, served with a tangy, creamy lime crema. A quick and easy snack or side perfect for any occasion.

Ingredients

Scale
  • 2 cups fresh corn kernels (from 2 medium ears of corn)
  • 1 large zucchini, grated and thoroughly squeezed to remove excess moisture
  • ½ cup all-purpose flour (60g) or almond flour for gluten-free option
  • 2 large eggs, room temperature
  • 2 stalks green onions, finely chopped
  • ¼ cup fresh cilantro or parsley, chopped (optional)
  • Salt and black pepper to taste
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • Vegetable oil or light olive oil for frying
  • ½ cup Greek yogurt (120g)
  • Juice of 1 lime
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • Pinch of salt

Instructions

  1. Grate the zucchini using the coarse side of a grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to reduce sogginess.
  2. In a large mixing bowl, combine the squeezed zucchini, fresh corn kernels, chopped green onions, and herbs. Add the flour, garlic powder, ground cumin, salt, and pepper. Crack in the eggs and mix until just combined. The batter will be wet but should hold together when scooped.
  3. Pour about ¼ inch (6mm) of oil into a non-stick or cast iron skillet and heat over medium heat until shimmering but not smoking. Test by dropping a small bit of batter in — it should sizzle gently.
  4. Scoop about 2 tablespoons (30 ml) of batter per fritter and carefully place in the hot oil. Flatten slightly with a spatula. Cook for 3-4 minutes per side until golden brown and crispy. Fry in batches to avoid crowding the pan and adjust heat as necessary to prevent burning.
  5. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 95°C) while finishing the rest.
  6. In a small bowl, whisk together Greek yogurt, lime juice, lime zest, honey, and a pinch of salt. Taste and adjust sweetness or tartness as desired.
  7. Serve the warm fritters with a generous dollop of lime crema on the side or drizzled over the top.

Notes

Squeezing out zucchini moisture is crucial to avoid soggy fritters. Use medium heat to keep fritters cooking evenly without burning. Fry in small batches to maintain oil temperature. Keep cooked fritters warm in a low oven until serving. Lime crema can be substituted with sour cream or dairy-free coconut yogurt for dairy-free option. Batter can be refrigerated up to 6 hours before frying.

Nutrition

Keywords: corn fritters, zucchini fritters, crispy fritters, lime crema, quick snack, easy side dish, gluten-free option, vegetarian

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