Ingredients:

  • 1 cup (125g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 1 tablespoon melted unsalted butter
  • 1 cup (approx. 2 medium) corn kernels, fresh or frozen (thawed)
  • 1 cup (approx. 1 medium) zucchini, grated, excess moisture squeezed out
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • Vegetable oil, for frying
  • 1 cup (225g) plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Pinch of salt
  • Pinch of black pepper
  • 1 tablespoon chopped fresh dill (optional)

Instructions:

  1. Prepare the Yogurt Dip: In a small bowl, combine yogurt, minced garlic, lemon juice, olive oil, salt, pepper, and dill (if using). Stir well and refrigerate.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, salt, and pepper.
  3. Combine Wet Ingredients: In a separate bowl, whisk together egg, milk, and melted butter.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
  5. Add Corn, Zucchini, and Herbs: Fold in the corn kernels, squeezed zucchini, chives, and parsley.
  6. Heat the Oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. The oil is ready when a small flick of batter sizzles gently.
  7. Fry the Fritters: Drop tablespoonfuls of the batter into the hot oil, being careful not to overcrowd the pan.
  8. Cook and Flip: Cook for 2-3 minutes per side, or until golden brown and cooked through.
  9. Drain on Paper Towels: Remove the fritters with a slotted spoon and drain on paper towels to remove excess oil.
  10. Serve: Serve the Corn and Zucchini Mini Fritters warm with the chilled garlic yogurt dip.