Zucchini & Corn Fritters with Dill Sauce

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

Crispy golden fritters made with summer garden zucchini and corn, served with a cool dill-infused sour cream sauce. This American-inspired vegetarian recipe, ready in about 35 minutes, pairs zucchini, fresh corn kernels, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, about 1/2 lb, grated zucchini
• 1/2 cup (from 1 ear of corn) fresh corn kernels
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 large egg
• 2 tbsp, chopped fresh dill
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 medium grated zucchini (1/2 lb), 1/2 cup fresh corn kernels, 1/4 cup all-purpose flour, 1/4 tsp baking powder, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper.
2. Step 2: Add 1 large egg and 2 tbsp chopped fresh dill, mixing until a cohesive batter forms that holds together when pressed.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Drop batter by 1/4-cup portions, flattening slightly with a spoon. Cook for 3-4 minutes per side until golden brown and crispy.
4. Step 4: In a small bowl, whisk together 2 tbsp sour cream and 1 tbsp lemon juice for the dill sauce. Serve fritters warm with sauce drizzled on top.