Crispy Zucchini & Corn Fritters with Herbed Labneh

Name: Crispy Zucchini & Corn Fritters with Herbed Labneh
Total time: 25 min
Yield: 4 people
Ingredients: 2 medium Zucchini; 1 cup Sweet Corn; 4 stalks Green Onions; 2 large Eggs; 0.75 cup All Purpose Flour; 0.5 tsp Baking Soda; 0.75 cup Labneh; 0.5 fruit Lemon; 2 tbsp Mint; 3 tbsp Olive Oil; 1 clove Garlic

VegetarianUnder 30 MinsLunch • DinnerComfort Food • Kid-FriendlyMediterranean

Medium

25min

320kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Golden, crunchy vegetable fritters packed with fresh corn and zucchini, served with a zesty, cooling labneh dip.

These Crispy Zucchini & Corn Fritters with Herbed Labneh are the ultimate solution for using up fresh produce while delivering a crunch that is downright addictive. If you are looking for a way to transform humble vegetables into a star dish, these fritters are the answer. By combining grated zucchini with sweet kernels of corn and savory green onions, you create a textural masterpiece that is soft on the inside and golden-brown on the outside. The secret to the perfect fritter lies in squeezing the moisture out of the squash, ensuring they crisp up in the pan rather than steaming. Paired with a cooling, tangy dip made from thick labneh, zesty lemon, and refreshing mint, this dish strikes a beautiful balance between rich, fried comfort food and bright Mediterranean flavors. It works brilliantly as a light vegetarian dinner, a hearty lunch, or even a savory brunch option. Plus, it is a fantastic way to clear out the fridge of those high-perishability items like fresh herbs and dairy in one delicious swoop.

Ingredients

400 g Zucchini
150 g Sweet Corn
4 stalks Green Onions
2 large Eggs
100 g All Purpose Flour
0.5 tsp Baking Soda
200 g Labneh
0.5 fruit Lemon
2 tbsp Mint
45 ml Olive Oil
1 clove Garlic

Instructions

1
Coarsely grate the zucchini into a bowl. Sprinkle with a pinch of salt and let sit for 5 minutes. Squeeze the zucchini firmly using your hands or a clean towel to remove as much excess water as possible. This is crucial for crispiness.
2
In a large mixing bowl, combine the squeezed zucchini, sweet corn, and thinly sliced green onions.
3
Add the eggs, flour, baking soda, a pinch of salt, and black pepper to the bowl. Mix until just combined into a thick batter.
4
Heat the olive oil in a large skillet over medium heat. Once hot, scoop spoonfuls of the batter into the pan, flattening them slightly with the back of the spoon. Do not overcrowd the pan.
5
Fry for 3-4 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate.
6
While fritters cook, prepare the dip: In a small bowl, whisk together the labneh, minced garlic, chopped mint, and juice from the lemon. Season with salt to taste.
7
Serve the hot fritters immediately with the cold herbed labneh dip on the side.

Chef's Tips

•If your batter feels too runny, add another tablespoon of flour; if too dry, add a splash of milk.
•You can add crumbled goat cheese or halloumi directly into the batter for extra flavor.
•Ensure the oil is hot before adding the batter, or the fritters will absorb too much oil and become soggy.