Pennsylvania Dutch Corn and Zucchini Fritters with Sour Cream

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Pennsylvania Dutch Corn and Zucchini Fritters with Sour Cream are golden, crisp-edged vegetable patties with sweet corn, tender zucchini, melted cheddar, and scallions. A cool sour cream and dill dip makes this Pennsylvania Dutch-inspired dish especially inviting.

Yield: 4 servings, about 12 fritters, with dip
Prep Time: 20 minutes, including 10 minutes to drain the zucchini
Cook Time: 30 minutes
Total Time: 50 minutes

Quick Ingredients

Vegetables: 2 cups fresh sweet corn kernels (300 g), 2 cups coarsely grated zucchini (250 g), and 1/3 cup thinly sliced scallions.
Fritter batter: 2 large eggs, 3/4 cup all-purpose flour (90 g), 3/4 cup shredded sharp cheddar (85 g), 1/2 teaspoon baking powder, and 1/2 teaspoon black pepper.
Salt for the fritters: 3/4 teaspoon fine salt, divided between draining the zucchini and seasoning the batter.
For frying: 1/4 cup neutral oil, such as canola or sunflower oil, divided.
Dip and garnish: 1/2 cup sour cream (120 g), 4 teaspoons chopped fresh dill, divided, 2 teaspoons lemon juice, 1/8 teaspoon fine salt, and 1/8 teaspoon black pepper.

Do This

1. Toss the zucchini with 1/2 teaspoon salt. Drain for 10 minutes, then squeeze very dry in a clean kitchen towel.
2. Mix the sour cream, 1 tablespoon dill, lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Refrigerate.
3. Whisk the eggs, then stir in the corn, squeezed zucchini, cheddar, and scallions.
4. Combine the flour, baking powder, remaining 1/4 teaspoon fritter salt, and 1/2 teaspoon pepper. Fold into the vegetables.
5. Heat 2 tablespoons oil in a large skillet over medium heat, aiming for about 350°F (175°C).
6. Fry approximately 1/4-cup portions, flattened into 3-inch patties, for 3–4 minutes per side. Cook in 3 batches, adding 1 tablespoon oil before each remaining batch.
7. Drain briefly on a wire rack. Sprinkle with the remaining 1 teaspoon dill and serve hot with the chilled dip.

Why You’ll Love This Recipe

A delicious way to use summer produce: Fresh corn brings sweetness, while zucchini keeps the centers tender.
Crisp outside, cheesy inside: A hot skillet creates golden edges around a savory cheddar-and-scallion filling.
Easy, everyday ingredients: No special equipment or complicated batter required.
Flexible enough for any table: Serve as a light lunch, an afternoon snack, or a vegetable side dish.

Grocery List

Produce: 3 medium ears sweet corn, enough for 2 cups kernels; 1 medium-large zucchini, enough for 2 cups grated; 3 scallions; 1 small bunch fresh dill; 1 lemon.
Dairy: Sharp cheddar cheese and sour cream.
Eggs: 2 large eggs.
Pantry: All-purpose flour, baking powder, fine salt, black pepper, and canola or sunflower oil.

Full Ingredients

For the Corn and Zucchini Fritters

2 cups coarsely grated zucchini (250 g), measured before squeezing
3/4 teaspoon fine salt, divided
2 cups fresh sweet corn kernels (300 g), cut from approximately 3 medium ears; no precooking needed
2 large eggs
3/4 cup all-purpose flour (90 g)
1/2 teaspoon baking powder
3/4 cup shredded sharp cheddar cheese (85 g)
1/3 cup thinly sliced scallions, white and green parts
1/2 teaspoon freshly ground black pepper
1/4 cup canola or sunflower oil (60 ml), divided, for pan-frying

For the Sour Cream and Dill Dip

1/2 cup sour cream (120 g)
1 tablespoon finely chopped fresh dill
2 teaspoons fresh lemon juice
1/8 teaspoon fine salt
1/8 teaspoon freshly ground black pepper

For Serving

1 teaspoon chopped fresh dill, for sprinkling over the fritters

Pennsylvania Dutch Corn and Zucchini Fritters with Sour Cream – Closeup

Step-by-Step Instructions

Step 1: Salt and squeeze the zucchini

Place the grated zucchini in a colander set over a bowl. Toss with 1/2 teaspoon of the fine salt and let stand for 10 minutes. This draws out moisture that could otherwise make the fritters soft or cause them to fall apart.

Transfer the zucchini to a clean kitchen towel, gather up the corners, and twist firmly over the sink until very little liquid comes out. Do not rinse. The zucchini should feel damp but no longer wet; expect roughly 1 loosely packed cup after squeezing.

Step 2: Stir together the cool dill dip

While the zucchini drains, combine the sour cream, 1 tablespoon chopped dill, lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Cover and refrigerate while you prepare the fritters so the flavors have time to mingle.

If you would like to keep the first batches warm, heat the oven to 200°F (95°C) and set a wire rack over a rimmed baking sheet.

Step 3: Combine the vegetables, eggs, and cheese

In a large bowl, whisk the eggs until the yolks and whites are blended. Stir in the fresh corn kernels, squeezed zucchini, cheddar, and scallions, breaking up any compact clumps of zucchini so the vegetables are evenly distributed.

Step 4: Fold in the dry ingredients

In a separate small bowl, whisk together the flour, baking powder, remaining 1/4 teaspoon fritter salt, and 1/2 teaspoon black pepper. Sprinkle this mixture over the vegetables and fold gently just until no dry flour remains.

The mixture should be thick and scoopable, with the vegetables lightly bound together rather than floating in loose batter. Avoid overmixing, which can make the fritters tough. Cook promptly after mixing so the zucchini does not release more liquid.

Step 5: Heat the skillet and portion the fritters

Heat 2 tablespoons oil in a 12-inch cast-iron or heavy nonstick skillet over medium heat for about 3 minutes. Aim for an oil temperature of approximately 350°F (175°C). If the oil is too shallow to measure safely, test it with a small dab of batter: it should sizzle immediately without smoking or turning dark within seconds.

Scoop approximately 1/4 cup batter per fritter into the skillet, cooking 4 at a time. Gently flatten each mound with the back of the scoop into a patty about 3 inches wide and 1/2 inch thick. Leave space between them so you can turn them easily.

Step 6: Pan-fry until golden and cooked through

Cook the fritters undisturbed for 3–4 minutes, until their undersides are deep golden brown and the edges look set. Slide a thin spatula underneath each one and turn carefully. Cook the second side for another 3–4 minutes, until golden and the centers are set, with no wet batter remaining.

Transfer to the prepared wire rack. Keep warm in the 200°F (95°C) oven, if using, without stacking or covering. Add 1 tablespoon oil before the second batch and the remaining 1 tablespoon before the third batch. Let the oil return to temperature before adding more batter. Reduce the heat slightly if the outsides brown before the centers cook.

Step 7: Garnish and serve

Sprinkle the hot fritters with the remaining 1 teaspoon chopped dill. Serve immediately with the chilled sour cream and dill dip alongside, allowing about 3 fritters and 2 tablespoons dip per person.

For a seasonal lunch, add sliced ripe tomatoes or a simple green salad. As a vegetable side, these fritters pair nicely with roast chicken, grilled fish, or baked ham.

Pro Tips

Squeezing is the most important step: Excess zucchini moisture makes the batter spread and prevents a crisp crust.
Grate your own cheddar if possible: Freshly grated cheese melts smoothly and blends easily into the batter.
Keep the patties small: A 3-inch fritter is easy to flip and cooks through before the outside gets too dark.
Do not crowd the skillet: Space between the fritters helps maintain the oil temperature and encourages browning.
Use a rack rather than a covered plate: Air circulation keeps the undersides crisp, while covering traps steam.

Variations

Use frozen corn: Substitute 2 cups frozen corn kernels (300 g), fully thawed and patted dry. Avoid adding ice crystals or thawing liquid to the batter.
Add a little heat: Fold 2 tablespoons finely minced, seeded jalapeño into the batter and replace the cheddar with an equal amount of pepper Jack.
Make a tangier dip: Replace the sour cream with 1/2 cup plain whole-milk Greek yogurt (120 g), keeping the dill, lemon juice, and seasonings unchanged.

Storage & Make-Ahead

Refrigerate: Let leftover fritters cool, then refrigerate in an airtight container within 2 hours of cooking. Store for up to 3 days. Keep the dip in a separate covered container in the refrigerator for up to 3 days.

Reheat: Arrange the fritters in a single layer on a wire rack set over a baking sheet. Heat in a preheated 375°F (190°C) oven for 10–15 minutes, until crisp and heated to 165°F (74°C) in the center. Microwaving is safe but softens the crust.

Freeze: Freeze cooled fritters in a single layer, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 2 months. Reheat directly from frozen at 375°F (190°C) for 18–22 minutes, or until the centers reach 165°F (74°C). Do not freeze the sour cream dip, as it can separate.

Prep ahead: Make the dip up to 1 day ahead. The zucchini can also be grated, salted, squeezed, and refrigerated separately up to 1 day ahead; squeeze again if it releases more moisture. Keep the flour mixture separate and combine the batter shortly before frying.

Nutrition (per serving)

Estimated for 3 fritters and one-quarter of the dip, assuming approximately 3 tablespoons of frying oil are retained across the recipe. Actual values vary with ingredient brands, oil absorption, and how much salt drains away with the zucchini.