Zucchini and Corn Fritters are a light, golden, and flavour-packed choice for a wholesome breakfast or relaxed weekend brunch. Crispy on the outside and tender inside, these savoury fritters are loaded with grated zucchini, sweet corn, and fresh herbs.
They’re quick to make, great for meal prep, and perfect served with poached eggs, avocado, or a dollop of Greek yogurt. Whether you’re after a vegetarian brunch idea or an easy make-ahead meal, this recipe fits the bill.
Ingredients:
- 1 medium zucchini, grated
- 1 cup corn kernels (fresh or canned)
- 2 eggs
- ½ cup plain flour
- ¼ cup milk
- 2 spring onions, finely sliced
- 2 tablespoons chopped parsley
- ¼ teaspoon baking powder
- Salt and pepper, to taste
- Olive oil, for frying
Instructions:
- Grate the zucchini, then place in a clean tea towel and squeeze out excess moisture.
- In a mixing bowl, whisk eggs and milk. Stir in flour, baking powder, salt, and pepper until smooth.
- Add the zucchini, corn, spring onion, and parsley. Mix to combine.
- Heat a little olive oil in a non-stick pan over medium heat.
- Spoon in portions of batter and flatten slightly. Cook 2–3 minutes per side until golden and cooked through.
- Transfer to paper towel to drain. Repeat with remaining mixture.
- Serve warm with poached eggs, avocado slices, or yogurt.
