Check out our photo a day

Corn & Zucchini Fritter Recipe

Fat Mum Slim /

As the weather gets warmer I’m loving the change in food I’m craving. Instead of comforting, filling foods, I’m wanting flavour and crunch and lightness. This recipe is so adaptable. If you like, you could totally add ham or cooked bacon, and you could add more Parmesan too.

It can also be eaten cold the next day, if you happen to have leftovers!

Corn & Zucchini Fritter Recipe


4 medium zucchini, grated

2 medium potatoes, grated

1 x 420g can corn kernels, drained

3 spring onions, chopped

1/2 cup plain flour

1 teaspoon baking powder

1/4 cup grated parmesan

2 eggs, whisked

Salt and pepper

1 tablespoon olive oil

Rocket and fetta, to serve


1. Remove the excess water from the potato and zucchini by squeezing it, and draining the water out. Once squeezed, add the zucchini and potato to a bowl and add in the corn and spring onions. Stir to combine. Mix in the flour and baking powder. Add the egg and salt and pepper, and grated parmesan. Mix well.

2. Heat a non-stick frying pan {with a base around 25cm} and pour the oil in. Use a brush to coat the side and base of the frying pan. Spread the fritter mixture in the pan, and smooth over. Reduce the heat to low and cover with a frying pan lid. Keep an eye on it to make sure it doesn’t burn {especially if you’re cooking with gas}. Cook for 15 minutes, take off from heat and remove lid.

3. Preheat your grill, and place the frying pan under the grill. Cook for 10 minutes or until firm and golden on top. Place the fritter onto a serving platter or board and place rocket and crumbled feta on top. Serve warm.