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Corn & zucchini (courgette) fritters

Serves: 6
Prep: 5
Cook: 20

    Corn kernels bursting with flavour combined with delicious zucchini make for the best fritters ever. Great for breakfast lunch and tea, these fritters are very versatile and can even have toppings put on them such as greek yoghurt or poached eggs. The avocado salsa adds a creative zesty addition to the recipe really bringing all the flavours to life. Made with So Good Regular Soy milk, these vegetarian fritters are dairy free and crisp on the outside with a soft tender inside. 


    • 1 cup grated zucchini (approx. 1 medium)
    • 1 cup frozen corn kernels, thawed and drained
    • 1/2 red onion, finely diced
    • 1/2 cup So Good Regular Soy Milk
    • 1 large egg
    • 1/2 cup wholemeal self-raising flour
    • pinch salt and cracked black pepper
    • 2 tsp olive oil, to cook
    Avocado salsa
    • 1 avocado, diced
    • 1 cup diced tomato
    • handful fresh coriander leaves, torn
    • lime juice to taste


    1. Combine all ingredients (except oil and salsa items) in a large bowl and mix well.
    2. Place a large skillet over medium heat and drizzle in half the olive oil. Scoop 1/4 cup portions of batter onto the pan.
    3. Cook fritters 3 - 4 minutes. Flip and cook a further 3 minutes until golden and cooked through. Repeat with remaining batter and oil.
    4. Stir salsa ingredients together in a bowl.
    5. Serve fritters warm or at room temperature, topped with avocado salsa.


    • Add a poached egg to serve if you wish.

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