The Meal That Starts at the Farmers Market

Some recipes are created because you’re looking for something new.

Others happen because summer gives you too much of a good thing.

The zucchini keeps coming. The farmers markets are overflowing with sweet corn. And somehow, the garden basket seems to refill overnight.

That’s when I love cooking the most—when the best meals begin with what’s already in abundance.

These Summer Zucchini Corn Fritters are exactly that kind of recipe.

Tender zucchini, sweet summer corn, fresh herbs, and a savory batter come together in golden little fritters with crisp edges and a tender center.

They’re delicious warm with a salad for lunch, alongside grilled chicken for dinner, or arranged on a platter with a cool, creamy herb yogurt sauce when friends come over.

A Summer Recipe Worth Making on Repeat

There’s nothing complicated about these fritters, and that’s part of their charm. A quick pan-sear transforms a handful of simple summer ingredients into something golden, crisp, and completely satisfying.

It’s the kind of recipe I want in my summer rotation—simple enough for a weeknight, but special enough to share.

Because the best summer recipes don’t need much.

A handful of fresh ingredients. A little time in the kitchen. And a table that makes you want to linger.

That’s summer cooking to me.

Corn & Zucchini Fritters with Herbed Yogurt Sauce

2 large eggs

2 cups shredded zucchini

⅓ cup diced onion

2 cups sweet corn

¾ tsp garlic powder

¼ tsp cayenne pepper

½ tsp freshly ground black pepper

1 cup all-purpose flour

1 tsp kosher salt

½ tsp baking powder

⅓ cup grated Parmesan cheese

1 recipe herb yogurt sauce to serve (below)

In a large bowl, beat the eggs until broken and combined. Add the shredded zucchini, onion, and sweet corn, and mix to combine all the ingredients.

Add the garlic powder, cayenne pepper, black pepper, flour, salt, baking powder, and Parmesan cheese. Fold the dry ingredients into the wet to form a wet batter.

Heat 2 tbsp of neutral oil (or ghee) over medium heat in a 12-inch skillet (I prefer to use a cast iron skillet). Once the oil is hot, scoop 1-ounce (or 2 tbsp) dollops of batter into the skillet. Press the batter out into roughly 3-inch round fritters, leaving at least 1-inch between each fritter. Pan fry the fritters, flipping once until they are golden brown on both sides, 3-4 minutes per side.

Once the fritters are finished, place them on a baking rack fitted into a baking sheet. To keep them warm, place them in a 200°F oven between making batches of fritters. Serve with herb yogurt sauce. Enjoy!

Herb Yogurt Sauce

• ½ cup greek yogurt
• ⅓ cup mayonnaise
• 1 lemon freshly squeezed
• 1 clove garlic grated
• ½ teaspoon kosher salt
• ¼ cup finely chopped fresh dill and/or parsley

Whisk together all ingredients in a bowl. Let it sit for at least 15 minutes before serving. Any leftovers are delicious served on grilled chicken, roasted vegetables, or in veggie wraps.