Zucchini & Corn Fritters with Tzatziki

For the Fritters:

2 medium zucchini, grated

1 cup corn kernels, fresh or canned and drained

½ cup crumbled feta cheese

2 eggs

½ cup all-purpose flour

2 tablespoons chopped fresh dill

2 tablespoons chopped parsley

2 green onions, finely sliced

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried oregano

2–3 tablespoons olive oil, for frying

For the Tzatziki:

1 cup Greek yogurt

½ cucumber, finely grated and squeezed dry

1 garlic clove, minced

1 tablespoon fresh dill

1 tablespoon lemon juice

1 tablespoon olive oil

Salt and pepper, to taste

Prepare the zucchini: Place grated zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step helps make the fritters crispy instead of soggy.

Make the mixture: In a large bowl, combine zucchini, corn, feta, eggs, flour, dill, parsley, green onions, garlic, oregano, salt, and pepper. Stir until everything is evenly combined.

Cook the fritters: Heat olive oil in a large nonstick skillet over medium heat. Scoop about 2 tablespoons of mixture into the pan for each fritter and gently flatten. Cook for 3–4 minutes per side, until golden brown and crisp.

Transfer cooked fritters to a paper towel-lined plate to absorb excess oil.

Prepare tzatziki: Mix Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Stir until creamy and well combined.

Serve the fritters warm with generous spoonfuls of tzatziki. Garnish with fresh dill, crumbled feta, and a drizzle of olive oil.