Zucchini Corn Fritters with Buttermilk Herb Dipping Sauce

Crispy, golden, and full of summer flavor, these fritters are a fun way to turn fresh veggies into a family-friendly snack, side dish, or light meal. Made with The Farmer’s Cow eggs to hold everything together, they cook up tender inside with lightly crisp edges in a skillet, traditional oven, or Air Fryer. Serve them warm with a cool, creamy buttermilk herb dipping sauce made with The Farmer’s Cow whole milk.

Yield: 12 fritters

Ingredients

Fritters

3 cups freshly grated zucchini (about 3 medium squash)
½ all-purpose flour
½ tsp granulated garlic or garlic powder
½ tsp kosher salt
2 The Farmer’s Cow large eggs
2 cups corn kernels cut off the cob (about 2 large ears)
1/3 cup green onions, sliced
¼ olive oil

Buttermilk Herb Dipping Sauce

1 cup The Farmer’s Cow whole milk
1 tbsp white vinegar or fresh lemon juice
½ cup sour cream or plain Greek yogurt
¼ cup finely grated Parmesan or pecorino cheese
¼ fresh parsley, finely grated
½ cup fresh chives, finely sliced
½ cup fresh dill, chopped
1 clove garlic, minced
Zest of 1 lemon and juice of ½ lemon
Kosher salt and freshly ground black pepper

Instructions

Fritters

Line a bowl with a triple layer of cheesecloth or paper towels. Grate the zucchini using the large holes of a box grater and place it in the lined bowl. Squeeze as much liquid as possible from the shredded zucchini. (If the paper towels soak through and begin to tear, repeat with fresh paper towels, as needed.)
Discard the liquid and place a clean paper towel in the bowl. Transfer the squeezed zucchini to the bowl with the dry paper towel and let it rest for a few minutes.
Combine the flour, garlic, salt, and pepper in a large mixing bowl. Whisk to combine. Add the eggs and whisk again. Add the drained zucchini, corn, and green onions. Stir to combine.
Scoop the mixture into golfball-sized portions (about 3 tablespoons each) and shape into patties. Place them on a plate and set the freeze for 8 to 10 minutes (this helps them to hold their shape).
While the fritters are in the freezer, make the dipping sauce. Whisk the milk and vinegar or lemon juice in a medium bowl; rest for 5 minutes to thicken slightly. Add all remaining ingredients and stir to combine thoroughly.
Take the fritters from the freezer and select your cooking method:
- Skillet method: Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. When the oil is hot, place fritters in the pan and cook until golden brown, about 2 minutes. Flip them over and cook for 2 minutes more. Transfer cooked fritters to a paper-towel lined plate and repeat the process with the remaining oil and fritters.
- Air Fryer method: Preheat Air Fryer to 360 degrees. Grease the basket with cooking spray. Working in batches (do not overcrowd the basket), place the fritters in a single layer and spay each patty with cooking spray. Cook for 6 minutes. Turn the fritters over, spray with cooking spay and continue cooking for 6 to 8 more minutes until browned.
- Traditional oven method: Preheat oven to 425 degrees. Line a baking sheet with parchment paper, place fritters on top, and spray lightly with olive oil. Bake for 12 minutes, flip, then bake for another 10 minutes until browned.
Serve warm with cool buttermilk herb dipping sauce and enjoy!

Date Posted: August 20, 2026