Corn and Zucchini Fritters

This is a lighter meal, so serve it with a side salad or roasted tray veggies if you think you’ll need something more to fill you up.

Original recipe and pic from:



  • 310g tin corn kernels, drained
  • 150g zucchini, grated
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1 cup self-raising flour (or use GF version)
  • 1/2 teaspoon ground cumin
  • salt and cracked black pepper
  • 1/4 cup chilli jam or tomato chutney, to serve

For the Salsa:

  • 1 tomato, chopped
  • 1 avocado, diced
  • 1/2 red onion, finely chopped
  • 1/2 lime, juiced
  • 1 tbsp coriander leaves, chopped
  • Salt and Pepper, to taste


  1. Prepare the Salsa by combining all Salsa ingredients and gently fold together. Set aside.
  2. In a large bowl whisk the eggs and milk, then add the corn and zucchini and mix. Gradually stir in the sifted flour and cumin, salt and pepper.
  3. Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.
  4. Spread a bit of chilli jam or chutney onto fritters then top with salsa.
  5. Enjoy!

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