Make extra sweetcorn and zucchini fritters for dinner and pack the rest for lunch.

For the Herb Sour Cream

  • 1 cup sour cream or Greek yoghurt (8 ounces)
  • 1/2 teaspoon lemon zest (about half a lemon)
  • 3 tablespoons minced fresh basil leaves
  • 2 tablespoons minced fresh chives
  • 1 anchovy fillet, finely minced (optional; omit to keep the dish vegetarian)
  • Kosher salt and freshly ground black pepper

For the Fritters:

  • ​2 pounds (900g; about 4 medium) zucchini or other summer squash, ends trimmed
  • 1 medium yellow onion (10 ounces/280g), peeled
  • 1 1/2 teaspoons kosher salt, divided
  • 2 ears corn, kernels cut from cob (about 1 cup; 8 ounces/225g)
  • 2 large eggs, lightly beaten
  • 1 large garlic clove, grated or minced
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour (4 1/4 ounces/120g)
  • 1 teaspoon baking powder
  • 1 cup (4 ounces/115g) shredded Gruyère or cheddar cheese
  • Olive oil or vegetable oil, for frying


Step 1
For the Herb Sour Cream: In a medium bowl, mix together sour cream (or yoghurt), lemon zest, basil, chives, and anchovy (if using). Season with salt and pepper. Set aside or refrigerate until ready to serve.

Step 2
For the Fritters: Preheat oven to 250°F (120°C) and set a wire rack in a rimmed baking sheet. Grate zucchini on the large holes of a box grater, or use the shredding blade of a food processor. Transfer shredded zucchini to a colander set over a bowl or in the sink. Repeat with the onion, then add to the zucchini.
Step 3

Toss zucchini and onion with 1 teaspoon salt and let stand for 10 minutes. Using your hands or a clean dish towel, squeeze out as much of the liquid from the zucchini and onion as possible. Transfer the zucchini mixture to a large bowl and add corn kernels. Stir in eggs, garlic, black pepper, flour, baking powder, and shredded cheese until thoroughly combined and no dry flour remains.

Step 4
In a large cast-iron or heavy stainless steel skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Working in batches to avoid crowding the pan, carefully drop scant 1/3 cupfuls of the zucchini batter into the skillet, then press down on them with the cup measure to flatten them to about 1/4 inch thick.
Step 5

Cook until the bottom side is golden brown, about 4 minutes (the corn will have a tendency to pop in the hot pan, so be careful; you may want to use a splatter guard or lid to shield yourself). If the fritters darken too quickly, reduce the heat to medium. Flip the fritters and cook until browned on the other side, 2 to 3 minutes longer. Transfer fritters to the prepared baking sheet then keep warm in the oven. Repeat with remaining batter, keeping the pan well-oiled as you go.

Step 6
Serve fritters warm, with a dollop of herb sour cream on top.


  • Squeezing out most of the water ensures the fritters get crispy and the squash flavour is concentrated.
  • Adding cheese creates a gooey interior and a crisp, frico-like exterior.
  • By combining fresh corn with the tender zucchini, you get a variety of textures in each bite.

RECIPE BY: Serious Eats