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Corn and Zucchini Fritters

Corn and Zucchini Fritters




  • 1 cup corn kernels
  • 1 cup zucchini, grated
  • 2 tsp fresh ginger, finely grated
  • 1 small red chilli, deseeded and finely chopped
  • 2 tbsp. coriander leaves, finely chopped
  • 2 eggs, lightly whisked
  • 1/3 cup, wholemeal spelt flour
  • 1 lime, quartered to serve
  • Extra coriander leaves, to serve


  • Combine kernels, zucchini, ginger, chilli and chopped coriander in a medium bowl. Season with salt and pepper, to taste. Stir in lightly whisked eggs.
  • Add flour to corn and egg mixture, use wooden spoon to combine.
  • Heat 2 tbsp. of olive oil in a large frying pan. Make 6 individual fritters by spooning approximately half the mixture into the pan.
  • Flatten each fritter slightly and then cook for about 2 minutes each side or until golden brown and cooked through.
  • Drain on paper towel, set aside and keep warm. Repeat with remaining corn mixture.
  • Serve warm with the lime wedges and extra coriander leaves.

Not Only Delicious, But Also Nutritious Because:

  • Yellow-coloured fruits and vegetables, such as corn, contain substances called carotenoids. Eating carotenoid-rich vegetables helps reduce the risk of macular degeneration, as well as helping reduce the risk of developing cancer and heart disease.


  • Create a more substantial lunch by serving with guacamole.
  • Use a mix of sweet chilli sauce (small amount as sugar laden) and lime juice to create a dipping sauce with a little more kick.