Some summer nights, you just want something quick, cozy, and packed with seasonal flavor—without turning on the oven or making a sink full of dishes. Enter: summer veggie fritters.

These golden little rounds are crispy on the outside, tender in the middle, and bursting with the best of the season—zucchini, corn, carrots, and plenty of fresh herbs. They come together in one bowl and cook up fast in a skillet, making them perfect for busy weeknights or lazy weekend lunches.

Even better? They pair beautifully with a simple yogurt-herb sauce that takes just a minute to stir together. Cool and tangy, it balances the richness of the fritters and brings out the brightness of the veggies. A final sprinkle of chopped chives adds a fresh, savory finish.

What’s in them?

These fritters are a celebration of summer produce—nothing fancy, just fresh ingredients handled simply. You can easily swap in other vegetables you have on hand (like shredded sweet potato or chopped spinach), but this combo keeps things light and crisp.

Ingredients

For the fritters:

• 1 medium zucchini, grated

• 1 medium carrot, grated

• 1/2 cup fresh or frozen corn

• 2 scallions, finely chopped

• 1/4 cup fresh herbs (parsley, basil, or dill work well)

• 2 eggs

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• Freshly ground black pepper

• Olive oil, for pan-frying

For the yogurt herb sauce:

• 1/2 cup plain Greek yogurt

• 1 tablespoon lemon juice

• 1 tablespoon chopped fresh herbs (dill, mint, or parsley)

• Salt to taste

To finish:

• 1–2 tablespoons chopped fresh chives

How to make them

1. Prep the veggies: Grate the zucchini and carrot, then place in a clean kitchen towel or paper towel and squeeze out as much moisture as you can. This helps the fritters crisp instead of steam.

2. Mix the batter: In a large bowl, combine the veggies with corn, scallions, herbs, eggs, flour, salt, and pepper. Stir until everything is well-coated.

3. Fry them up: Heat a few tablespoons of olive oil in a skillet over medium heat. Drop the batter by heaping spoonfuls into the pan, flattening slightly with the back of the spoon. Cook for 3–4 minutes per side, or until golden and crisp. Drain on paper towels.

4. Make the sauce: Stir together the yogurt, lemon juice, herbs, and a pinch of salt in a small bowl.

5. Serve: Pile the fritters on a plate with the yogurt sauce spooned on top or served alongside. Finish with a generous sprinkle of chopped fresh chives.

Make it your own

• Add a sprinkle of crumbled feta or goat cheese into the mix.

• Spice it up with a dash of smoked paprika or red pepper flakes.

• Use chickpea flour for a gluten-free version.

Why we love this recipe

These fritters are everything we love about summer cooking: easy, flexible, and full of color and crunch. They’re great as a light main dish with a salad, or as a fun side with grilled chicken or fish. Leftovers? Just pop them in the toaster or skillet the next day.