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Zucchini and Corn Fritters

These fritters are great as a snack for little ones, or as part of a savoury breakfast or brunch. I also find them great for using up leftover canned corn (I never seem to use the whole can, and hate wasting food)!

3 zucchini and corn fritters on a plate

You'll Need:

1 cup corn kernels (if canned - no added sugar or salt)

½ cup grated zucchini (squeeze to remove excess water)

¼ cup wholemeal flour

½ teaspoon baking powder

1 clove garlic, crushed

2 tablespoons grated cheese

2 eggs

Salt and pepper

1 tablespoon olive oil

1 teaspoon chopped parsley (optional)


Add corn, zucchini, flour, baking powder, garlic, cheese and parsley to a bowl and stir to combine. (When making these for my little one I mash the corn slightly first, to make it safer and easier for him to eat).

Whisk in eggs, then season with salt and pepper.

Heat a little oil in a pan over medium heat.

Cook spoonfuls of fritter mixture until golden, then flip and cook a few more minutes until golden on both sides.

Serve with a homemade yoghurt dressing or salsa.

Makes about 10 fritters


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