These corn and zucchini fritters are a delightful and easy-to-make dish that combines the freshness of zucchini with the sweetness of corn. Perfect for a quick meal or snack, they are packed with flavor and can be served with avocado, poached eggs, and tomato relish for a complete and satisfying experience.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place zucchini into a muslin cloth and squeeze out extra moisture. Transfer to a large bowl.
Add corn, spring onion, cumin, parsley, and seasoning to the bowl.
Whisk together eggs, milk, baking powder, and chickpea flour in a separate bowl.
Gently add the egg mixture to the other ingredients and combine well.
Heat oil in a large non-stick frying pan over medium heat. Ladle the mixture into the frying pan and flatten with an egg flipper. Cook for 3-4 minutes on each side until golden brown.
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.
Make sure to squeeze out as much moisture as possible from the zucchini to prevent soggy fritters.
Use a non-stick frying pan to ensure the fritters cook evenly and don't stick.
Serve with a dollop of sour cream or Greek yogurt for added creaminess.
Can I use a different type of flour?
Yes, you can substitute chickpea flour with all-purpose flour or almond flour, but the texture may vary.
How do I store leftover fritters?
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a frying pan or oven before serving.
Can I make these fritters vegan?
Yes, you can replace eggs with flaxseed meal mixed with water and use plant-based milk instead of regular milk.
What can I serve with these fritters?
These fritters pair well with avocado, poached eggs, tomato relish, or a fresh salad.
Can I freeze the fritters?
Yes, you can freeze cooked fritters in a freezer-safe container for up to 2 months. Thaw and reheat before serving.
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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