Corn & Zucchini Fritters

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Recipe: #28977

February 03, 2018

"I was looking for a recipe to use up my fresh Zukes, and found a few fritter recipes, I found this recipe on Kidspot and after a few small changes found this to be a really good Zucchini Fritter. Next time I am going to add 1/4 cup grated tasty cheese to the mix which I think will work really well. These would make a great breakfast served with eggs and or bacon, or even would be lovely for brunch or lunch. Topped with sour cream, fresh tomato pieces, relish or avocado, this makes for a vegetarian delight!"

Original is 7 servings


  • Serving Size: 1 (155.2 g)
  • Calories 129.5
  • Total Fat - 2.5 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 37 mg
  • Sodium - 47.5 mg
  • Total Carbohydrate - 23 g
  • Dietary Fiber - 3.7 g
  • Sugars - 5.3 g
  • Protein - 6.2 g
  • Calcium - 50.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 16.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

NOTE: Make sure the Zucchini has been grated, drained and squeezed of excess moisture.

Step 2

Heat a small non-stick fry pan over medium heat. Add a drizzle of the oil and cook the chopped onions until translucent.

Step 3

Into a a mixing bowl, combine the flour and herbs and add the egg and a little of the milk and whisk to form a smooth paste. Gradually add the remainder of the milk, whilst whisking continuously. Stir in the creamed corn, corn kernels, peas, chives, salt , pepper and drained zucchini.

Step 4

Heat a large non-stick pan over medium-high heat. Add another drizzle of the oil and spoon in 1/4 cup quantities of the mixture and flatten slightly with a spoon to form a round. Cook until moveable with an egg flip. Turn and cook on the other side until springy to the touch. Remove to a plate. Continue to cook in batches until all the mixture is used.

Step 5

Spoon your preferred topping onto fritters and serve.


No special items needed.

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