These vegan corn and zucchini fritters are so easy to make and are great as a snack, entree, brunch or for work or school lunchbox. They’re perfectly paired with the optional yoghurt dressing that has a bit of a kick to it!
I’ve been thinking of making these fritters for a while. I love having plenty of quick options to eat from ingredients that I have in my house.
As the zucchini season is wrapping up, I wanted to utilise them in a recipe one last time for the season.
With minimal ingredients, if you cook with whole foods, you’ll probably have everything you need on hand.
How to make corn and zucchini fritters
All you need is one bowl, a grater, a knife and some measuring spoons to get started.
You first combine all the dry ingredients, followed by the liquid. Once you form a nice batter, you’ll add in the vegetables. Mix well, and you’re ready to fry!
Create small fritters on a hot frypan and flip over when the batter starts to dry out on the top, flip over for another couple of minutes and you’re done!
Repeat that process until you finish all the batter.
How easy is that??
A few useful tips
- Don’t skip the step where you need to squeeze the excess water out of the grated zucchini. Your batter will be too wet otherwise, and it won’t stick together. If for whatever reason you don’t do it, just add a couple more tablespoons of flour.
- If you don’t have spring onions, you can just finely dice a brown onion in its place.
- If you prefer to use fresh chillies instead of chilli powder, go for it!
- These fritters freeze well. Panfry them first and make sure you don’t stack them without putting either some parchment paper or silicone sheets in between each one when storing in the freezer. They will be hard to separate otherwise. Alternatively, freeze them on a baking tray first and then put them in a storage container once frozen, so they don’t stick together. For best results, pop them in the oven on 200C (390F) for around 15 minutes either side.
How long can you keep fritters in the fridge?
These will keep refrigerated for around three days. To warm them up, just fry them quickly on both sides.
I even like eating them cold! They go well with a fresh green salad as well as a couple of them in a hearty veggie sandwich.
If you try this recipe, let me know! Would love for you to leave a comment and rating below. Want to go that extra mile? Tag us on Instagram or share your photo of the recipe on Pinterest. Don’t want to make it now? Pin it for later!
These super easy and quick corn and zucchini fritters are vegan, gluten-free and wholesome.
- ¾ cup besan (chickpea) flour
- 1 tsp baking powder
- 1.5 tsp garlic powder
- ¼ cup nutritional yeast
- ¼ tsp sweet paprika
- 1 tsp salt
- Pinch of chilli powder (optional)
- 1 cup of zucchini, grated
- 1 cup of frozen corn (slightly thawed), fresh or canned corn kernels
- ¼ cup of spring onions
- Oil for frying - one that has a high smoke point
- ⅓ cup coconut yoghurt - unsweetened and plain
- 1/8 tsp sweet paprika
- Pinch of salt
- Pinch of chilli powder (optional)
- Extra chopped spring onion to garnish
- Put the grated zucchini in a strainer and squeeze out as much liquid as you can out of it. Leave to drain.
- In the meantime, combine all dry ingredients in a bowl and mix well.
- Add in ⅓ of a cup + 2 tbsp of water and whisk together. This will form a nice batter.
- Add in the grated zucchini, corn and spring onions and mix well.
- Use just enough oil to coat the pan and place on medium heat.
- Once the oil has warmed up, scoop a couple of tablespoons of batter onto the pan and create a fritter, circular shape with the batter.
- Repeat this step until you fill the pan with fitters, I can fit four on at a time.
- Once the batter has dried at the top and the edges have a nice golden brown colour, flip it over and fry for another 1-2 minutes.
- Repeat this process until you have used all the batter.
- If you are making the dipping sauce, mix all ingredients well in a small dish and serve with the fritters. You can alternatively use vegan mayonnaise.
Other recipes you’ll love:
- Vegan Chickpea Pancakes With a Creamy Pesto Dressing (Gluten-Free)
- High Protein Vegan Salad with Sweet Potato, Quinoa and Satay Tofu
- Easy Vegan Hash Browns With Caper Mayo
- Sun-Dried Tomato Hummus Toast with Asparagus
- 5-Ingredient Vegan Guacamole
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