Corn and zucchini fritters

Corn and zucchini fritters


3 x zucchinis, ends trimmed, coarsely grated

310g tinned corn, rinsed and drained

1 cup chickpea flour

3 x spring onions, finely chopped

Pinch of cumin

1/2 tsp. baking powder

2 x eggs

1/2 cup milk

1/4 cup parsley, chopped

Salt and pepper to season

2 tbsp. extra virgin olive oil


  • Place zucchini into a muslin cloth and squeeze out extra moisture. Transfer to a large bowl.
  • Add corn, spring onion, cumin, parsley and seasoning.
  • In a separate bowl whisk together eggs, milk, baking powder and flour.
  • Gently add egg mixture to the other ingredients and combine well.
  • Heat oil in a large non-stick frying pan over medium heat. Ladle mixture into a frying pan and flatten with an egg flipper. Cook for 3-4 minutes on each side or until golden brown and cooked through. Transfer fritters to a plate lined with a paper towel to absorb excess oil. Repeat with the remaining mixture.
  • Serve with avocado, poached eggs and tomato relish.


Option: Add 100g halloumi cheese to the mixture if desired.

Makes 8 fritters.

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