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Zucchini and Corn Fritters 0002
  • 1 medium zucchini, grated
  • 2 small red capsicums, diced (put 1/3 aside for salsa)
  • 400g can no-added-salt corn kernels, drained
  • 2 spring onions, (including green tops),chopped
  • ½ cup chopped basil
  • 1 cup grated reduced-fat cheddar cheese (80g)
  • freshly ground black pepper, to taste
  • ¾ cup self-raising flour
  • 3 eggs
  • ½ cup low-fat milk
  • olive or canola oil spray


  • 2 avocadoes, diced
  • 1 large tomato, diced
  • juice of 1 lime
  • ¼ cup chopped basil
  1. Squeeze zucchini of excess liquid and place in a large bowl with 2/3 of the capsicum and the corn, spring onions, basil and cheese. Season with pepper.
  2. Sift flour over vegetables then mix to combine.
  3. Pour milk into a jug, add eggs and whisk together with a fork. Add to vegetables and stir well.
  4. Heat a large non-stick frypan over medium heat and spray liberally with oil. Drop heaped tablespoons of mixture evenly spread around the pan and spread using the back of a spoon to 8cm diameter. Cook for 2 minutes or until firm and golden. Flip and brown on reverse side for 2 minutes.
  5. Transfer to a plate, keep warm and repeat cooking process with remaining mixture.
  6. To make salsa, combine remaining capsicum with avocado, tomato, basil and lime in a medium-sized bowl.
  7. Divide salsa between plates and serve with a stack of 3 fritters each.


    Salsa can be made in advance, although avocado is best added just before serving.


  • Use 4 cups (600g) of any combination of grated or diced vegetables including sweet potato, carrot, pumpkin, potato, peas, leek, English spinach, drained semi-sundried tomatoes or frozen diced vegetables.
  • Replace basil with herbs of your choice such as coriander, chives, parsley or thyme.
  • Serve fritters with tomato salsa, relish, tzatziki or yoghurt dressing.

Storage Suggestions

  • Fritters can be served cold.
  • Fritters can be frozen if sealed individually in plastic wrap and then wrapped in foil.

Equipment List

  • large bowl
  • jug
  • fork
  • large non-stick frypan
  • tablespoon
  • egg lifter
  • plate
  • medium sized bowl
  • serving plates


Recipe from LiveLighter® campaign © State of Western Australia [2013] reproduced with permission.

Nutrition Information

265g Quantity per serving Quantity per 100g
Energy 1161kJ 437kJ
Protein 15.0g 5.7g
Fat, total 9.0g 3.4g
— Saturated 4.0g 1.5g
Carbohydrate 31.3g 11.8g
— Sugars 7.3g 2.7g
Fibre 5.0g 1.9g
Sodium 458mg 172mg