Zucchini and Corn Fritters

These zucchini and corn fritters are great for lunchboxes or as a quick weekend lunch/ snack! These are best enjoyed straight away, but can be kept in the fridge and reheated for a few days.


  • 1.5 – 2 medium sized zucchinis, grated
  • 1 can corn, drained
  • 1/4 cup non-dairy milk
  • 1/2 (maybe a bit extra) cup plain flour
  • 1tbsp nutritional yeast
  • 1tbsp minced or fresh garlic
  • Smoked paprika, salt, pepper
  • Vegetable oil for frying.


  1. Place zucchini into a strainer and coat with a sprinkling of sea salt. Let sit for 10 minutes and then squeeze the water out with your hands.
  2. Place the zucchini in a large mixing bowl with all the other ingredients (milk last). Stir until well combined.
  3. Heat a non-stick pan and coat with vegetable oil.
  4. Use spoonfuls of mixture and form into patty shapes. The size of your patties will determine how many you make.
  5. Fry until golden brown and then flip. Repeat on the other side.
  6. Pat the oil off with paper towel, serve and enjoy.



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