At this time of year, there is an abundance of zucchini in almost every urban vegetable garden in Melbourne. People can’t even give them away for free.
Even if you don’t have access to free zucchini, you’ll be able to get them cheaply when in season (which is right now in Melbourne). Besides getting fresh produce that hasn’t been stored for ages and lost it’s nutrients, seasonal produce is also kind to your hip pocket.
So arm yourself with some zucchini and make these fritters to no end. They are healthy, delicious and an easy way to get some veggies into you — and the kids, of course.
makes 8 fritters; serves 2 as a main
prep & cooking time: 25 minutes
- 2 (265 g) zucchini, grated
- 1 (265 g) corncob, kernels only
- 2 eggs
- 2 tbsp natural yoghurt
- 2 cloves garlic, minced or finely grated
- ½ tsp turmeric
- ½ chilli flakes
- sea salt, to taste (I used ¾ tsp)
- ½ cup besan (chickpea) flour
- ghee or coconut oil for pan-frying
Combine grated zucchini and corn kernels in a large mixing bowl
In a separate bowl, whisk only ¼ cup besan flour with the remaining ingredients, until there are no lumps
Pour the besan batter into the zucchini-corn mix and combine thoroughly
Stir in the remaining besan flour, a spoonful at a time (it mops up the liquid that gets drawn out of the zucchini by the salt).
Heat ghee/oil in a large fry pan over medium heat (See this post for tips on cooking fritters)
Spoon heaped tablespoons of fritter batter into the fry pan (leave enough space between each fritter. Depending on the size of your fry pan, you may need to cook in 2–3 batches)
Fry for 3–4 minutes, then gently flip the fritter and cook the other side.
Turn out fritters onto a plate lined with paper towel
Serve with a salad and a dollop of natural yoghurt or goats cheese. To make it more substantial, serve with a boiled egg
Other veggies — use carrots instead of zucchini
Vegan — I haven’t tried it without egg, so I’m not sure how it will hold. You could try this: omit the egg and use a chia gel (1 tsp ground chia mixed with 50 ml water, allow to sit for few minutes before stirring in), plus 2 tablespoons water; replace the yoghurt with a tablespoon of lemon juice or apple cider vinegar
Dairy free — replace the yoghurt with a tablespoon of lemon juice or apple cider vinegar
Paleo — replace besan flour with 3 tablespoons of coconut flour and the corn with a grated carrot; add another egg
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11 thoughts on “Zucchini & corn fritters”
Hi Lesh – Just wanted to say thank you so much for always thinking of those who need to have dairy free options : )
love courgette fritters in the summer! now that it’s winter prob will try this with carrots instead. lovely ideas! I liek to spice things up with a touch of groudn spices 🙂
Thanks Shu Han! Yes, spices are always good! Cumin would go beautifully with carrot. Enjoy 🙂
PS: your Soon Kueh look amazing!
These would be great in the lunch box as well….
Lesh…… best fritters ever!!! Thanks, loving working with chickpea flour too. Perfect for school lunches 🙂 (and easy to flip!)
Thank you for your beautiful comment Nicole! So glad you enjoyed them — and found the fritters easy to flip! 🙂
Yum – these are so flavoursome. I agree with Nicole – they do flip well. I added spring onion because I had it in the garden and wanted some more green in them. My 11 month old son really liked them too. Thanks for another delicious recipe Lesh.
Thanks Jules! x
Hi Lesh. These look amazing, and as I have two very vigorous zucchini plants at the moment, I have more zucchini than I know what to do with! Just a quick question…will these fritters freeze? Thanks heaps 🙂
Hi Rachel, I haven’t tried freezing, but I’m sure it’d word. Just reheat on a non-stick fry-pan. Enjoy your zucchinis! Lesh x
These fritters are the BOMB!! so tasty. Thanks so much for the gorgeous recipe. It will definitely be on high rotation 🙂