Skip to content

Zucchini and corn fritters

1 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 8

1 serve of vegetables per fritter

Diet and Allergies:



2 zucchinis, grated & liquid squeezed out
1 cup frozen or canned corn kernels
1 cup red capsicum, finely diced
4 eggs
½ cup grated Parmesan cheese
½ cup chopped, fresh dill
6 tbsp wholemeal plain flour
Olive oil spray
Minty yoghurt dip (see recipe)


Place the zucchini, corn, capsicum, eggs, Parmesan, dill and flour in a bowl. Mix well.

Spray a large fry pan with olive oil and heat over a medium heat. Working in batches, fill an ice-cream scoop (or large spoon) with the mixture and drop onto the pan. Flatten the fritters out slightly with a fork. Cook for approximately 4 minutes or until brown, flip and continue to cook until that side is brown and cooked through. Makes 8.

Serve with minty yoghurt dip.

Share recipe:

You might also like:

Cooked zucchini and cheese arancini balls served on a thick wooden cutting board with chives and a small dish of lemon wedges in the background for serving. 

Zucchini and cheese arancini

Jar nachos stacked in a tall glass jar wrapped with a string of twine. Served with pita chips, lemon wedges and a brown napkin on the side.

Jar Nachos

Cooked braised chicken and vegies in a large white plate with a white cloth napkin, serving plates and forks on the side.

Braised chicken and vegies