passion for food and cooking

Zucchini and Corn Fritters

Z U C C H I N I  &  C O R N  F R I T T E R S


A big family means, LOTS of events. And lots of events means, LOTS of food.

When an event comes up, it’s time to try some new recipes and use the family as guinea pigs :) I absolutely love fritters but I H A T E frying them. Urgh double batch! But it was oh so worth it.

Made these delicious fritters for my nieces 3rd birthday yesterday. I got lots of positive feedback, which was lucky as, I made this recipe up – phew! ;) I used the batter recipe from my Leek Fritters. Then I just added everything else and voula! Delicious Corn and Zucchini Fritters!

You could even have these for breakfast served with poached eggs and avocado smash. Yuummm – calls for a Sunday morning breakfast! Treat yourself ;)


2 zucchinis, grated and liquid squeezed out
2 fresh corn cobs, kernals removed
1 cup cheese, grated
1/4 cup fresh coriander, finely chopped
1/4 cup fresh parsley, finely chopped
3-4 spring onions, sliced thinly
1 tsp ground cumin
120 g self raising flour
1 tbsp baking powder
150 ml milk
1 whole egg
salt & pepper
olive oil, fro frying

Cucumber & Dill Yoghurt Dip:
1/2 cucumber, finely grated and liquid squeezed out
2 cups natural greek yoghurt
4 garlic cloves, crushed
1/4 cup fresh dill, finely chopped
2 tsp ground cumin
2 tsp dried mint
1/4 cup fresh lemon juice
salt and pepper

1. Combine the flour, baking powder and cumin in a bowl. In another, mix the milk and egg together and add to the flour mixture and whisk to combine to a smooth batter and whisking any lumps out.

2. Add the zucchini, corn kernals, spring onion, parsley and coriander and stir to combine. Season with salt and pepper.

3. Heat a frying pan over medium heat with olive oil just to coat the base of the frying pan. Gently drop a tablespoon of the mixture and fry for 2-3 minutes on each side until golden brown and cooked though.

4. While frying the remaining fritters, get onto making the dip. Combine all ingredients into a bowl, adding more of one or another, if needed and season with salt and pepper to your liking. Serve with a crispy green salad – Enjoy!


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