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:

Image of Easy Pasta Salad in a large white bowl on a white cloth napkin sitting on a chopping board with a serving spoon in the background

Easy pasta salad

Image of two baked shephard pies sitting on a white cloth napkin and one with a serving spoon, shot from above

Shepherd’s pie

Image of four pork and apple Rissoles on a large stone plate served on a wooden cutting board with parsley, cracked paper and a small dish of dipping sauce on the side

Pork and apple rissoles