Corn kernels (frozen or canned): 150g (1 cup), Zucchini: 150g (1 medium, grated and squeezed dry), Eggs: 100g (2 large), Flour: 45g (1/3 cup), Green onion: 20g (2 stalks, chopped), Garlic: 3g (1 clove, minced), Baking powder: 2g (1/2 tsp), Olive oil: 15ml (1 tbsp), Greek yogurt: 60g (1/4 cup, for serving), Fresh dill: 5g (1 tsp, chopped, for serving), Lemon juice: 5ml (1 tsp, for serving), Salt: to taste, Black pepper: to taste
1. If using frozen corn, thaw according to package instructions. If using canned corn, drain and rinse. 2. In a large bowl, combine 150g corn kernels, 150g grated and squeezed zucchini, 20g chopped green onion, and 3g minced garlic. 3. In a separate bowl, whisk together 100g eggs, 45g flour, 2g baking powder, salt, and pepper. 4. Pour the egg mixture over the vegetables and stir to combine. 5. Heat 15ml olive oil in a large skillet over medium heat. 6. Drop 1/4 cup portions of the batter into the skillet and flatten slightly. 7. Cook for 3-4 minutes per side until golden brown and cooked through. 8. In a small bowl, mix 60g Greek yogurt with 5g chopped dill, 5ml lemon juice, salt, and pepper to make the sauce. 9. Serve fritters with the yogurt sauce on the side.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
