Zucchini Corn Fritters with Chili-Lime Yogurt Dip

Crispy on the outside, soft and savory on the inside—these zucchini corn fritters are loaded with fresh veggies and paired with a creamy, tangy chili-lime yogurt dip that brings just the right kick. Perfect for summer brunch, snacking, or a light plant-based meal that’s full of flavor and texture.

Ingredients

Fritters

1 Medium Zucchini, grated

1/2 cup Corn Kernels (fresh or thawed frozen)

1/4 cup Scallions, chopped

2 tbsp Fresh Basil or Cilantro, chopped

1/2 cup Chickpea Flour or Oat Flour

2 tbsp Ground Flax + 5 tbsp Water (flax egg)

1/2 tsp Garlic Powder

1/4 tsp Chili Flakes (optional)

Salt and Pepper to taste

Olive Oil or Avocado Oil for pan-frying

Dip

1/2 cup Unsweetened Vegan Yogurt

Juice of 1/2 Lime

1/4 tsp Chili Powder or Tajín

Pinch of Salt

These fritters are pure summer comfort food. Crisp on the outside, tender inside, and filled with fresh zucchini, corn, herbs, and spices. They’re quick to whip up and even easier to eat—especially with that tangy chili-lime yogurt dip on the side.

I love serving these at brunch or as a fun dinner with a big salad. They’re naturally vegan, lightly pan-fried, and so satisfying without feeling heavy. Perfect way to use up garden zucchini or those frozen corn kernels sitting in the back of the freezer!

Instructions

Mix flaxseed and water to create a flax egg. Let sit 5–10 min.

Grate zucchini and squeeze out excess water using a clean towel.

In a bowl, combine zucchini, corn, scallions, herbs, spices, and flax egg.

Add chickpea flour and mix until a batter forms. Let sit 10 min.

Heat a nonstick pan over medium heat with a drizzle of oil.

Spoon small scoops of batter, flatten slightly, and cook 3–4 minutes each side until golden.

Mix dip ingredients in a small bowl. Serve with warm fritters.

Health Benefits

Zucchini + Corn: Low in calories, high in antioxidants and fiber.

Chickpea Flour: Great source of protein and folate.

Flaxseeds: Rich in omega-3s and hormone-balancing lignans.