Dill-Crusted Zucchini and Corn Fritters
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 general-inspired vegetarian ready in about 30 minutes pairs medium, grated Zucchini, fresh or frozen Corn kernels, finely chopped 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
Instructions
- 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.
- 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.
- Step 3: Repeat with remaining oil and batter. Serve warm with a dollop of plain yogurt on the side.
Frequently asked questions
How long does Dill-Crusted Zucchini and Corn Fritters take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dill-Crusted Zucchini and Corn Fritters?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, grated zucchini from drying out.
Can I substitute ingredients in Dill-Crusted Zucchini and Corn Fritters?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dill-Crusted Zucchini and Corn Fritters for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dill-Crusted Zucchini and Corn Fritters?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made for my mother-in-law, she loved the zucchini fritters.
- ★★★★★
Perfect for a summer dinner, the dill crust was amazing.
- ★★★★★
Loved it! My kids devoured these.
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