Oh my gosh, you have to try these! When the summer vegetables are bursting and I need something fast that feels special, I always turn to these amazing Zucchini And Corn Fritters With Herb Sour Cream. Forget those soggy versions you might have tried; I spent weeks testing exactly how much moisture to wring out of the zucchini—seriously, I timed it!—to make sure mine come out shatteringly crisp on the outside and perfectly flavorful. This recipe is my absolute go-to when company shows up unexpectedly or when I need a meatless dinner that everyone actually cheers for. They whip up in under 30 minutes total, which is practically magic!
Why You Will Love These Zucchini And Corn Fritters With Herb Sour Cream
- They are unbelievably fast! Seriously, from chopping herbs to serving, you’re looking at about 30 minutes total.
- The texture is just *chef’s kiss*—super crispy on the outside because we squeeze every bit of moisture out of that zucchini.
- The herb sour cream is tangy, bright, and adds a cooling contrast to the hot, savory fritter.
- They are so versatile; serve them as an appetizer, a side dish, or for a light, easy lunch.
- You get beautiful pops of sweetness from the corn kernels nestled in that crunchy batter.
- They use up that summer abundance of zucchini that everyone always seems to have too much of!
Trust me, whipping up these fritters is way more satisfying than just chopping them up for bread. They transform simple garden veggies into something totally addictive.
Essential Ingredients for Zucchini And Corn Fritters With Herb Sour Cream
Okay, gathering your supplies is half the battle, and for these fritters, it’s all about the prep! You need fresh things—those bright green herbs really make a difference in the dip. I absolutely insist you use the zucchini shredded up and then squeezed until it feels like a dry sponge. That’s the secret sauce for crispiness, remember? We also need the right amount of fat for that beautiful pan-fry; you’ll need a decent amount of vegetable oil for frying to get that golden color we are aiming for.
If you’re ever in a pinch and need a substitute for sour cream, sometimes I’ve used Greek yogurt, but you should check out how to make heavy cream at home if you want to get really fancy with your dairy!
For the Zucchini And Corn Fritters
- 2 medium zucchini, grated and squeezed dry—you cannot skip the squeezing part!
- 1 cup corn kernels (using fresh or frozen and thawed corn is fine)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying—we need about half an inch in the skillet.
For the Herb Sour Cream Topping
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced—get this nice and fine!
Step-by-Step Instructions for Perfect Zucchini And Corn Fritters With Herb Sour Cream
Now for the fun part—bringing this all together! Remember, the goal here is to keep that batter light and avoid overworking it. Overmixing is the enemy of a crispy fritter, so go easy on the stirring. For perfect texture consistency, you might want to look at tips over at how we handle crispy zucchini in other recipes.
Preparing the Batter and Sauce
Since we already squeezed our zucchini until it practically cried, we can move straight into assembly. In your biggest bowl, gently toss together that dry zucchini, the corn kernels, the flour, the eggs we lightly beat, and all those gorgeous fresh herbs—the chives and parsley. Add the salt and pepper too. Mix it all up, but listen to me: mix until things are *just* combined. If you see small streaks of flour left, that’s actually a *good* sign. Don’t worry about the sauce yet; just combine those three things—sour cream, lemon juice, and minced garlic—in a separate little bowl and stick it in the fridge until we are ready to eat!
Frying the Zucchini And Corn Fritters
Time to heat things up! Pour about half an inch of vegetable oil into your largest skillet and get it cooking over medium-high heat. You want this oil hot enough that a drop of batter sizzles instantly. Now, scoop up spoonfuls of your batter—I use a regular tablespoon—and gently drop them into the hot oil. Don’t squish them flat immediately; just flatten them a tiny bit with the back of your spoon to help them hold their shape. Work in small batches so you don’t cool down the oil too much, or you’ll get greasy fritters instead of crispy ones! Fry them for about 3 to 4 minutes on the first side until they look deeply golden brown, then flip carefully and cook the second side until it matches.
Draining and Serving the Zucchini And Corn Fritters With Herb Sour Cream
Once they hit that perfect golden color on both sides, quickly scoop those beauties out of the hot oil using a slotted spoon and move them right onto a plate lined with paper towels. This is where we let all that extra frying oil drain away so we don’t lose that beautiful crunch. Serve these warm, right away, alongside that cool, tangy herb sour cream dipping sauce. That contrast is what makes these irresistible!
Expert Tips for Achieving the Best Zucchini And Corn Fritters With Herb Sour Cream
You know I’m all about making sure your Zucchini And Corn Fritters With Herb Sour Cream turn out perfectly crisp, right? The absolute number one must-do is squeezing the moisture out of those grated zucchini. I mean really wring them out! Use a sturdy tea towel or even some cheesecloth—you want them bone dry. If they are even a little damp, your fritters will steam instead of fry, and that ruins the texture we worked so hard for.
Also, keep an eye on your batter consistency. If, after you mix everything up, it looks super runny and won’t hold a little dollop shape when you test it in the pan, just stir in another tablespoon of flour until it firms up a bit! That’s my trick for balancing out zucchini that happen to be extra watery.
And here’s one more thing I learned: consistency in oil temperature is everything! Don’t let the oil get smoking hot, but you *must* maintain that medium-high heat between batches. If the pan cools down, the fritters soak up oil like a sponge. If you’re seeing a big temperature dip, let the oil recover for a full minute before dropping in the next round. It really helps keep that great crunch alive!
If you want to see how we incorporate cheese into veggie frying, check out these tips for crispy parmesan zucchini—it’s a similar concept!
Ingredient Notes and Substitutions for Zucchini And Corn Fritters
I love that this recipe is so forgiving! Once you master the squeezing part, you can really play around with what you have on hand. Life happens, and sometimes you’re missing one key thing, but that doesn’t mean dinner has to be ruined. We can totally adapt this!
Let’s talk about that sour cream dip first. If you’re out of sour cream, or maybe looking for something with a little more protein punch, good quality plain or Greek yogurt works like a charm! You’ll want to use a brand that is nice and thick, though. Thin yogurt can make your dip watery, and we want that rich texture to cling to the fritters. If you need to make your own fresh batch of thick dairy, I found this great guide on how to make heavy cream at home which might give you an idea of how to thicken things up if you get creative!
What about the corn? If you have fresh corn cut right off the cob, that’s heaven, absolutely! But let’s be real, sometimes we’re making these in November. Thawed frozen corn is perfectly fine, just make sure you drain it really, really well after thawing—it can hold a surprising amount of water, and we don’t need any extra moisture lurking around.
The herbs are where you can really show off your own taste. I used chives and parsley because they are usually always available, but if you’re feeling fancy, swap out the chives for tarragon! That adds a really lovely, slightly anise-like flavor that pairs wonderfully with the sweetness of the corn. Or, if you have fresh dill lying around? Chop it fine and use it! Dill and lemon juice are best friends, and they make that dipping sauce sing.
Storage and Reheating Zucchini And Corn Fritters With Herb Sour Cream
I always hope these Zucchini And Corn Fritters With Herb Sour Cream disappear immediately because they are truly best piping hot from the skillet, but let’s be real—sometimes you end up with leftovers! And that’s okay, but you have to reheat them right, or they turn into floppy little sponges, and nobody wants that after all that hard work squeezing the zucchini!
First off, store the components separately. Keep the leftover fritters in an airtight container at room temperature for just one day. Honestly, they don’t stay crisp for very long once cooled, so tomorrow is the absolute maximum for the best quality. The herb sour cream topping lasts much longer! Keep that covered tightly in the fridge for up to four days. I always keep a little container of it handy because it’s so good, but the zucchini itself starts to get a little sad after 24 hours.
Okay, the reheating part is CRITICAL. Do not, I repeat, *do not* try to microwave your leftover fritters. That heat just steams them right back into mush. You need dry heat to bring the crunch back alive! Pull the fritters out of the fridge and let them sit on the counter for about 20 minutes so they aren’t ice-cold when they hit the heat.
Your best bet by far is the oven or an air fryer. If you’re using the oven, preheat it to about 400°F (200°C). Lay the fritters in a single layer on a baking sheet—maybe line it with parchment paper just to be safe—and bake them for about 8 to 10 minutes. You’re just looking to heat them through and crisp up the edges again.
If you have an air fryer, you are golden! Set it to 375°F (190°C) and cook them for maybe 4 or 5 minutes. Shake the basket halfway through. They come out looking almost brand new! Serve them up with that fresh, cool herb sour cream, and no one will ever know they weren’t just made five minutes ago.
Serving Suggestions for Zucchini And Corn Fritters With Herb Sour Cream
Seriously, once you have these incredible Zucchini And Corn Fritters With Herb Sour Cream cooling on the rack, the serving possibilities just explode in my mind! They are absolutely perfect as a first course when you have people over for dinner—everyone grabs one while you’re finishing up the main event. They disappear so fast, I nearly always make a double batch just in case!
But they don’t just have to be an appetizer, oh no. They make a fantastic, light lunch on their own, especially piled up with an extra dollop of that tangy herb sauce. I love bringing these out for brunch too. Picture this: they sit beautifully next to scrambled eggs, a side of crispy bacon, and maybe some sliced tomatoes. They add that necessary pop of green and savory crunch to the plate.
If you want to make them part of a larger, more substantial meal, they pair amazingly well with lean protein. Grilled chicken breasts or simple baked salmon are perfect canvases for these fritters. You don’t want anything too busy or rich, because the fritter itself is already packed with flavor from the corn and those fresh herbs.
I often serve them alongside a really bright, acidic salad to cut through the richness of the frying. Something simple like mixed greens tossed with a sharp vinaigrette works wonders. Or, if you’re looking for another great fresh vegetable side—you know I always have one!—you could try pairing them with this refreshing avocado tuna salad, served open-faced on toast. It’s a veggie-packed feast! Honestly, whatever you choose, make sure you serve those fritters hot so that herb sour cream can just start melting slightly around the edges.
Frequently Asked Questions About Zucchini And Corn Fritters With Herb Sour Cream
Can I bake these instead of frying to make them healthier?
Oh, I get this question all the time! You certainly *can* bake them, but I have to be honest, they won’t be the same. The magic here is that deep-fried crunch we worked so hard to achieve by squeezing the moisture out. If you must bake, I suggest lining a baking sheet with parchment paper, spraying the tops heavily with cooking spray, and baking at 400°F (200°C) until they are set, maybe 15 minutes total, flipping halfway. They will be much softer, though, not quite the crispy zucchini fritters experience everyone raves about!
Can I make the herb sour cream ahead of time?
Yes, absolutely! This is one of the best things you can do to speed things up if you are hosting. The herb sour cream topping should definitely be made ahead of time. Mix the sour cream, garlic, and lemon juice together, cover it tightly, and pop it in the fridge. It actually tastes even better after an hour or two when the garlic flavor has really settled into the cream. Just make sure you don’t mix the actual fritter batter until you are ready to cook!
Can I make the batter for Zucchini And Corn Fritters ahead of time?
Nope, I really wouldn’t recommend it for make ahead fritters! The minute the raw zucchini hits the flour and egg mixture, it starts releasing liquid again, even if you squeezed it dry the first time around. If you let the batter sit for more than 15 or 20 minutes, it gets watery and thickens up unevenly. You end up with a much denser, greasier fritter when you finally fry them. It’s best to keep your veggies prepped and then just combine everything right before you heat the oil.
My fritters are falling apart in the oil, what am I doing wrong?
Don’t panic! This usually means one of two things, and both are easy fixes. First, check your oil temperature—if it’s not hot enough (medium-high is where we want it!), the batter sits there too long and just dissolves. Second, make sure you aren’t overfilling the pan. If you put too many in, they crowd each other, the oil temperature plummets, and they start tearing apart instead of crisping up quickly. Drop them in small batches of maybe three or four at a time.
Estimated Nutritional Information for Zucchini And Corn Fritters
Since these are pan-fried, they are definitely a treat, but they are packed with veggies, so that balances it out, right? I always tell people not to get too stressed out over the exact numbers, because the way you fry them and the brand of sour cream you pick up can change things so much!
This information is based on the recipe yielding about 12 fritters, and we’re looking at the estimate for one serving size, which is three fritters served with a portion of the herb sour cream sauce. Remember, this is just a rough guide!
- Serving Size: 3 fritters with sauce (based on a yield of 12)
- Calories: Approximately 280
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Protein: 9g
- Sugar: 6g
- Sodium: 450mg
- Cholesterol: 85mg
Keep in mind that if you drain them really well on the paper towels, you’ll be on the lower end of that fat measurement. If you let them sit in the oil too long, well, you know the deal! Cook smart, enjoy your delicious fritters, and don’t fret too much about the numbers!
Print
Zucchini and Corn Fritters with Herb Sour Cream
- Total Time: 30 min
- Yield: About 12 fritters 1x
- Diet: Vegetarian
Description
Simple recipe for crispy zucchini and corn fritters served with a fresh herb sour cream dipping sauce.
Ingredients
- 2 medium zucchini, grated and squeezed dry
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- In a large bowl, combine the squeezed zucchini, corn, flour, eggs, chives, parsley, salt, and pepper. Mix until just combined. Do not overmix.
- In a separate small bowl, mix the sour cream, lemon juice, and minced garlic for the topping. Set aside.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to form fritters. Work in batches to avoid overcrowding the pan.
- Fry for 3 to 4 minutes per side, until golden brown and cooked through.
- Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the warm fritters immediately with the herb sour cream sauce.
Notes
- Squeezing the moisture from the grated zucchini is key to crispier fritters. Use a clean kitchen towel or cheesecloth.
- Adjust the amount of flour if the batter seems too wet; it should hold its shape when dropped into the oil.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 3 fritters with sauce
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 9
- Cholesterol: 85
Keywords: zucchini fritters, corn fritters, vegetable fritters, herb sour cream, easy appetizer, pan fried