Corn and Zucchini Fritters

Eating less meat doesn’t have to mean boring. There are so many delicious vegetarian meals, you just need to be a bit more creative (not that corn fritters are very creative, they are a staple in almost any Australian cafe). But they are delicious and perfect for a quick home made dinner. Try my version below.


  • 1 large zucchini, shredded
  • Sea salt
  • 1 tablespoon unsalted butter
  • 1/2 small onion, finely diced
  • 1 clove garlic, finely diced
  • 2 ears corn, kernels cut off
  • 1/4 cup cornflour
  • 3/4 cup plain flour
  • 1/4 teaspoon baking soda
  • Freshly ground pepper
  • 3/4 cup buttermilk
  • Chives
  • 1 large egg
  • Olive oil, for frying


  1. Mix the zucchini with 1/2 teaspoon salt in a bowl; let stand 10-15 minutes. Wrap the zucchini in a clean tea towel and squeeze dry.
  2. Meanwhile, heat the butter in a large frypan over medium-high heat. Add the onion and garlic. Cook until onion is transparent. Add the corn and cook for a further 5 minutes. Set aside.
  3. Combine the cornflour, plain flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn mixture and zucchini. Add the flour mixture and stir until just combined.
  4. Heat 2 tablespoons olive oil in a large frypan over medium heat. Add batter to make your desired sized fritters and cook until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt.
  5. Serve with whatever toppings you like…. I used avocado and tomato relish with a tiny bit of goats cheese.

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