Dinner,  Lunch,  Vegetables

Zucchini and corn fritters

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So I’ve been making these gorgeous fritters for the past 6 months, every few weeks re-creating the recipe and altering it slightly. Its a favourite of mine for Sunday brunches, or quick go-to weeknight dinners. I love this recipe because it only takes a few minutes to throw together, and just takes 20 minutes in the oven.

I like to serve them with a salad, and some tomato chutney. Serves 4-6.


1 large zucchini
1 can corn, unsalted
4 eggs
2 tsp curry powder
Salt and pepper to taste
1 handful parsley, chopped
1/2 cup grated cheddar cheese
1 cup gluten free flour (Or almost any other flour you have on hand, i’ve used coconut, chickpea and plain flour and they have all worked well)
Olive oil spray


  • Heat oven to 180 degrees, line a flat baking try with baking paper and leave aside.
  • Grate zucchini and place into a large bowl.
  • Drain the canned corn, and add to the large bowl with the zucchini.
  • Add eggs, curry powder, salt and pepper. parsley and cheese to the bowl and mix to combine.
  • Add flour to the mixture and mix until just combined.
  • Place spoonfuls of the fritter mix onto the lined baking tray, and squish down with a fork.
  • Place in oven for 20 minutes, or until golden, turning once.
  • Serve with green salad, chutney and fresh tomatoes.

Serves 4-6. Prep time: 5 minutes, Cook time: 20 minutes
Gluten free. Dairy free. Nut free.

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