Zucchini and Corn Fritters with Feta, Mint, and Harissa Yogurt

Grated zucchini is salted and squeezed dry, then mixed with sweet corn, scallions, herbs, egg, flour, and a little feta so the fritters brown quickly and taste more savory than the usual zucchini version. The yogurt dip gets lemon and a small amount of harissa for a warmer, more pronounced contrast than a plain herb dip. It is a full 30-minute main for four when served with a simple salad or eaten on its own as a light meal.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 450 g zucchini trimmed and grated
• 5 g fine salt divided
• 180 g corn kernels fresh, thawed if frozen, or well-drained if canned
• 40 g scallions thinly sliced
• 8 g fresh mint chopped
• 1 large egg lightly beaten
• 60 g all-purpose flour none
• 4 g baking powder none
• 3 g fine salt divided
• 1 g black pepper freshly ground
• 60 g feta cheese crumbled
• 240 g plain Greek yogurt for dip
• 15 ml lemon juice freshly squeezed
• 10 g harissa paste stirred into dip
• 30 ml neutral oil for frying

Instructions

1. Put the grated zucchini in a colander, toss with 5 g of the salt, and let it stand for 5 minutes. Transfer it to a towel and squeeze out as much liquid as possible. The zucchini looks visibly drier and compact after squeezing.
2. In a large bowl, combine the squeezed zucchini, corn, scallions, mint, egg, flour, baking powder, remaining 3 g salt, black pepper, and feta. Mix until evenly combined and scoopable. The mixture holds together when pressed and no dry flour remains.
3. Stir together the yogurt, lemon juice, and harissa in a small bowl. If you want a milder dip, leave the harissa out. Set aside while you cook the fritters. The dip is smooth, pale, and lightly orange if harissa is used.
4. Heat 15 ml of the oil in a large skillet over medium to medium-high heat. Spoon in heaping 2-tablespoon portions of batter and flatten slightly. Cook in batches, using the remaining 15 ml oil as needed between batches, until deeply golden on the first side, then flip and cook through. Each fritter is crisp and browned on both sides, and the center feels set, not wet, when pressed.
5. Transfer the fritters to a paper towel-lined plate for 1 minute, then serve hot with the yogurt dip. The edges stay crisp and the dip is cool and tangy alongside them.