These easy zucchini and corn fritters are a delicious way to add extra vegetables to everyday meals. Made with sweet corn, grated zucchini, eggs and wholemeal flour, they're a budget-friendly option for breakfast, lunchboxes, snacks or a light meal.
They're crispy on the outside, soft in the middle and perfect for batch cooking. Serve with Greek yoghurt, avocado or a simple side salad for a more balanced meal.
Zucchini and Corn Fritters Recipe
PREP TIME: 15 MIN | COOKING TIME: 15-20 MIN | MAKES: 10-12
ALLERGENS: MILK, EGG, WHEAT (GLUTEN)
*Always check the specific packaged product if you're making this for someone with a severe allergy.
Ingredients
2 medium zucchini (approximately 300 g), grated
1 cup (165 g) corn kernels, rinsed and drained if using canned
2 eggs
½ cup (60 g) wholemeal self-raising flour
¼ cup (25 g) grated parmesan cheese
2 spring onions, finely sliced
½ tsp garlic powder
½ tsp sweet paprika
Black pepper, to taste
1–2 tsp olive oil, for cooking
Direcetions
Prepare the zucchini: Grate zucchini and place in a clean tea towel. Squeeze out as much excess moisture as possible. This helps the fritters hold together and become golden when cooked.
Mix the ingredients: In a large mixing bowl, combine the grated zucchini, corn, eggs, flour, parmesan, spring onions, garlic powder, paprika and black pepper. Stir until well combined.
Check consistency: The mixture should be thick enough to hold together when spooned. If it feels too wet, add another tablespoon of flour.
Heat the pan: Heat a little olive oil in a large non-stick frying pan over medium heat.
Cook the fritters: Spoon approximately 2 tablespoons of mixture into the pan for each fritter. Gently flatten with the back of a spoon.
Flip: Cook for approximately 3–4 minutes on each side, until golden brown and cooked through. Work in batches, adding a little more oil as needed.
Serve: Allow to cool slightly and serve warm with your favourite sides or dipping sauce.
Serving suggestions
Tzatziki dip or plain Greek yoghurt with lemon juice and fresh herbs.
Avocado and a squeeze of lemon.
Cottage cheese or ricotta.
A side salad with rocket and balsamic vinegar.
Poached or boiled eggs for a more substantial breakfast.
Dietitian tips
Boost the fibre: Wholemeal flour adds extra fibre compared with traditional white flour.
Add more vegetables: Try grated carrot, finely chopped spinach or fresh herbs.
Add protein: Serve with Greek yoghurt, cottage cheese or eggs.
For little eaters: Make mini fritters using 1 tablespoon of mixture. They're easier for little hands to pick up.
Make them crispy: Removing excess moisture from the zucchini is the key!
Storage
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer before transferring to a freezer-safe container for up to 3 months.
Reheating: Best reheated in an air fryer or oven until heated through.
As always, made with love - Eatwise <3