Zucchini and Sweetcorn Fritters

Sweet Corn and Zucchini Fritters

Sweetcorn fritters! How very delicious. Today we make the fritters with zucchini and sweetcorn. It is an egg-free recipe, as all our fritters are. Easy and quick to make, you’ll love these

The inspiration comes from an Ottolenghi recipe in Simple but we included zucchini and made it egg free. We always feel free to make substitutions to Ottolenghi recipes to make them vegetarian and egg free, and also to suit the ingredients that are available to us. If you want the original recipe, check his books and his Guardian column.

Just a note about using sweetcorn kernels – they will pop (aka explode) if cooked on too high heat. You could pulse the corn a little in a food processor to minimise the chance of this, or keep the heat at the low-medium level.

Similar recipes include Sweetcorn with Black Pepper and Lime, Sweetcorn and Butternut Fritters, Broad Bean Fritters, Chickpea Fries, and Pakora.

Browse all of our Fritters, and all of our Sweetcorn recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.

Sweet Corn and Zucchini Fritters

Zucchini and Sweetcorn Fritters

350g medium zucchinis or zucchini and carrots, grated
140g sweetcorn, fresh, tinned or frozen and defrosted
0.5 tspn ground cumin
0.75 tspn ground coriander
0.75 tspn smoked paprika
0.5 tpsn turmeric powder
1 green chilli, finely chopped
10g coriander leaves (about 2½ Tblspn), roughly chopped
4 – 8 Tblspn chickpea flour
1 Tblspn cream
0.5 tspn eno or about half that of baking soda
2 limes – zest finely grated, to get 2 tspn, then cut into wedges, for serving
sea salt
3 Tblspn vegetable oil

Squeeze the grated zucchini (and carrot if using) to remove excess moisture – this can by done by hand or squeeze in a chux or clean teatowel.

Put the zucchini, carrot and sweetcorn in the bowl and add the spices, coriander, chilli, chickpea flour, cream, eno, lime zest and a pinch or two of salt, and mix together well. Keep adding chickpea flour until it is sticky and the mixture holds together when squeezed. The amount will vary depending on the moisture in the corn and zucchini. If it’s too dry, add more cream or a little milk.

Heat the oil in a medium frying pan on a medium flame. Don’t have the heat too high because if you are using fresh corn, the kernels can explode if the oil is too hot. Once the pan is heated, use two dessert spoons to take a slightly heaped spoon of the mix. Shape the fritter with the spoons, place them on the pan and flatten slightly. They are fairly soft fritters so treat gently when adding to the pan and when turning over. Fry on each side until browned and crisp, then transfer to a plate lined with kitchen paper. Repeat with the rest of the mixture, and serve warm with a sprinkle of salt and wedges of lemon or lime.

These soft fritters are great with a cuppa tea.

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