Dill-Crusted Zucchini and Corn Fritters

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Golden zucchini and corn fritters with a dill-infused crust, served with a dollop of tangy plain yogurt for a fresh garden vegetable side. This vegetarian recipe, ready in about 30 minutes, pairs Zucchini, Corn kernels, Dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, grated Zucchini
• 1/2 cup, fresh or frozen Corn kernels
• 2 tbsp, finely chopped Dill
• 1/4 cup All-purpose flour
• 1, lightly beaten Egg
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 1/4 cup Plain yogurt

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Instructions

1. Step 1: In a large bowl, combine grated zucchini, corn kernels, 2 tbsp chopped dill, 1/4 cup all-purpose flour, 1 beaten egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Drop mixture by tablespoonfuls into skillet, flattening each into 3-inch patties. Cook 3-4 minutes per side until golden brown and crisp.
3. Step 3: Repeat with remaining oil and batter. Serve warm with a dollop of plain yogurt on the side.