37 min
Smoky Red Pepper Shakshuka with Feta
Eggs gently cooked in a smoky tomato and red-pepper sauce with cumin, feta, herbs, and warm pita for dipping.
Vegetarian Dinners
Crispy Corn-Zucchini Fritters with Jalapeño-Lime Yogurt
Golden-edged zucchini and sweet-corn fritters with feta, scallions, and a cool, punchy jalapeño-lime yogurt.
Directions
Drain the zucchini
Toss the grated zucchini with 1/2 teaspoon kosher salt in a colander and let it stand 10 minutes. Transfer it to a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out. You should have about 1 1/2 packed cups.
Mix the jalapeño-lime yogurt
Stir the Greek yogurt with the lime zest, 1 tablespoon lime juice, garlic, half of the jalapeño, 1 tablespoon cilantro, and a pinch of the remaining salt. Refrigerate while the fritters cook.
Build the fritter batter
In a large bowl, whisk the eggs, flour, cornmeal, baking powder, cumin, black pepper, and remaining salt into a thick batter. Fold in the squeezed zucchini, corn, scallions, feta, remaining cilantro, and remaining jalapeño. Let the batter rest 5 minutes so the cornmeal can hydrate.
Heat the skillet
Heat 2 tablespoons oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes. Scoop four packed 1/4-cup portions into the skillet and flatten each to a 3-inch round about 1/2 inch thick.
Fry until crisp
Cook 3 to 4 minutes per side until deeply golden, firm in the center, and at least 160°F on an instant-read thermometer. Transfer to a wire rack set over a sheet pan. Add the remaining oil as needed and cook the second batch; reduce the heat if the crumbs darken before the centers set.
Serve
Season the hot fritters with a small pinch of salt. Serve two per person with the jalapeño-lime yogurt, extra lime wedges, and dressed greens if using.
Why this works
Why it worksSalting and aggressively squeezing the zucchini removes the water that otherwise makes fritters limp and gummy.
Why it worksCornmeal absorbs lingering moisture and creates a crisp, craggy edge without requiring a heavy flour batter.
Why it worksResting cooked fritters on a rack preserves both crisp sides; paper towels trap steam against the bottom.
Useful kitchen gear
Tools that make this easier.
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Swaps & notes
Easy swaps
- Replace feta with shredded sharp cheddar, crumbled goat cheese, or omit it for a dairy-free fritter.
- Use thawed frozen corn when fresh corn is unavailable; blot it dry before adding it to the batter.
- For less heat, omit the jalapeño and add 2 tablespoons finely chopped roasted red pepper to the batter.
Cook notes
- Measure the squeezed zucchini rather than the raw shreds; very large zucchini can hold substantially more water.
- Keep the oil near 350°F if using a thermometer. Cooler oil makes greasy fritters, while overly hot oil burns the outside before the egg sets.
- The batter should hold its shape on a spoon. If it puddles, fold in 1 additional tablespoon flour.
Storage
Refrigerate fritters and yogurt separately in airtight containers for up to 4 days. Reheat fritters on a rack in a 400°F oven for 8 to 10 minutes, or air-fry at 375°F for 4 to 6 minutes, until crisp and 165°F in the center. Freeze cooked fritters between parchment sheets for up to 2 months; thaw overnight before reheating.
Questions
Can I bake the zucchini fritters instead of frying them?
Yes. Brush a parchment-lined sheet pan with 1 tablespoon oil, shape the fritters, brush their tops lightly with more oil, and bake at 425°F for 12 minutes. Flip and bake 8 to 10 minutes more, until browned and 160°F in the center.
Why are my fritters falling apart?
The usual causes are wet zucchini or flipping too soon. Squeeze the zucchini until very dry, pack each scoop, and wait until a firm brown crust forms before turning it.
Can I mix the batter ahead?
For the crispest result, mix it no more than 30 minutes before cooking because salted vegetables keep releasing water. The yogurt sauce can be made up to 3 days ahead.
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Crispy Corn-Zucchini Fritters with Jalapeño-Lime Yogurt
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1. Drain the zucchiniToss the grated zucchini with 1/2 teaspoon kosher salt in a colander and let it stand 10 minutes. Transfer it to a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out. You should have about 1 1/2 packed cups.
2. Mix the jalapeño-lime yogurtStir the Greek yogurt with the lime zest, 1 tablespoon lime juice, garlic, half of the jalapeño, 1 tablespoon cilantro, and a pinch of the remaining salt. Refrigerate while the fritters cook.
3. Build the fritter batterIn a large bowl, whisk the eggs, flour, cornmeal, baking powder, cumin, black pepper, and remaining salt into a thick batter. Fold in the squeezed zucchini, corn, scallions, feta, remaining cilantro, and remaining jalapeño. Let the batter rest 5 minutes so the cornmeal can hydrate.
4. Heat the skilletHeat 2 tablespoons oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes. Scoop four packed 1/4-cup portions into the skillet and flatten each to a 3-inch round about 1/2 inch thick.
5. Fry until crispCook 3 to 4 minutes per side until deeply golden, firm in the center, and at least 160°F on an instant-read thermometer. Transfer to a wire rack set over a sheet pan. Add the remaining oil as needed and cook the second batch; reduce the heat if the crumbs darken before the centers set.
6. ServeSeason the hot fritters with a small pinch of salt. Serve two per person with the jalapeño-lime yogurt, extra lime wedges, and dressed greens if using.