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

Ingredients

• 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

• 2 tbsp neutral oil or ghee, for cooking

• 1 recipe Herb Yogurt Sauce, to serve

Instructions

1. In a large bowl, beat the eggs until combined. Add the shredded zucchini, onion, and sweet corn. Mix well.

2. Add the garlic powder, cayenne pepper, black pepper, flour, salt, baking powder, and Parmesan. Fold the dry ingredients into the wet ingredients until a thick, wet batter forms.

3. Heat the oil or ghee in a 12-inch skillet (cast iron works particularly well) over medium heat.

4. Scoop approximately 2 tablespoons of batter into the skillet for each fritter. Press gently into 3-inch rounds, leaving about 1 inch between fritters.

5. Cook for 3–4 minutes per side, flipping once, until golden brown and cooked through.

6. Transfer finished fritters to a wire rack set over a baking sheet. Keep warm in a 200°F oven while preparing the remaining batches.

7. Serve warm with Herb Yogurt Sauce.

Herb Yogurt Sauce

Ingredients

• ½ cup Greek yogurt

• ⅓ cup mayonnaise

• Juice of 1 lemon

• 1 clove garlic, grated

• ½ tsp kosher salt

• ¼ cup finely chopped fresh dill and/or parsley

Instructions

1. Whisk all ingredients together in a small bowl.

2. Let rest for at least 15 minutes before serving to allow the flavors to develop.

Leftover sauce is delicious with grilled chicken, roasted vegetables, or tucked into veggie wraps.

Herb Yogurt Sauce