Summer Corn Fritters

Prep time:15 min
Total time:27 min

Serves 4 to 6


1 cup corn kernels (about 2 medium cobs, shucked)

1 cup grated yellow summer squash or green zucchini, squeezed dry on paper towel

1/2 cup each finely diced red pepper and chopped green onion

1/2 cup shredded mozzarella cheese

2 cloves garlic, grated

2 Longo’s Enriched Coop Eggs, beaten

1/2 cup Longo’s Organic All Purpose Flour

1 tsp baking powder

1/2 tsp salt

Pinch pepper

4 tsp each Longo’s 100% Pure Canola Oil and Longo's Country Churned Salted Butter (approx.), divided

Yogourt Herb Sauce

1 cup thick plain yogourt

2 tbsp each chopped fresh chives and dill

1 tbsp chopped fresh Longo’s Tarragon or Parsley

1 clove garlic, grated

1/4 tsp each salt and pepper


  • Stir corn with squash, red pepper, onion, cheese, garlic and egg until well combined. Stir flour with baking powder, salt and pepper and sprinkle evenly over vegetable mixture; fold to combine.
  • Heat large nonstick or cast iron skillet over medium heat. Add 2 tsp each canola oil and butter. Spoon heaping tablespoonfuls of fritter batter into skillet; press gently with the back of a spatula to flatten.
  • Cook for 3 minutes per side or until golden brown. Keep warm on baking sheet in (175°F) oven while repeating with remaining oil, butter and batter to make about 18 fritters.
  • Blend yogourt with chives, dill, tarragon, garlic, salt and pepper. Serve with fritters.

A dash of advice

To cut kernels from corn, place a smaller bowl inverted into a larger bowl; stand the corn on the smaller bowl and use a knife to cut the kernels into the larger bowl. When grating squash, hold the end with a clean kitchen towel to help keep small knuckles away from the grater. Fritters can be made ahead and reserved in refrigerator for 2 days. Spread on a baking sheet and reheat for 5 to 7 minutes in a 350°F oven.

Nutritional Information

Per serving (1/6th recipe): 240 calories
  • Protein 10g
  • Fibre 2g
  • Fat 14g
  • Sugar 2g
  • Carbs 6g
  • Sodium 460mg