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These corn zucchini carrot fritters are the perfect way to sneak in more veggies while enjoying a savoury, crispy treat. Packed with zucchini, carrots, and corn, they make a great snack, side dish, or light meal. Plus, they’re easy to prepare, full of flavour, and customisable to suit dietary preferences like gluten-free or dairy-free. This is my absolute favourite fritter at the moment, it’s just so delicious and simple to make!

Health benefits

These fritters are a nutritious, veggie-packed option. Zucchini and carrots are rich in vitamins A and C, supporting a healthy immune system and eye health. Corn adds fibre, and using wholemeal spelt flour increases the fibre content further. By frying them in extra virgin olive oil, you also benefit from healthy fats, while the parmesan offers a dose of calcium and the eggs protein.

Ingredients

The ingredients for these fritters are simple yet full of flavour. You’ll need grated zucchini, carrots, corn kernels, garlic, parmesan cheese (or you could use cheddar), wholemeal spelt flour, ground cumin, sweet paprika, and eggs. Olive oil is used for frying, which adds a lovely crisp texture to the fritters. Season with sea salt and freshly ground black pepper to taste.

How to make these Corn Zucchini Carrot Fritters

Start by grating the zucchini and carrots on a box grater and squeeze the excess moisture from them. Combine the vegetables with corn, garlic, parmesan, spices, and seasoning in a large bowl. Add the flour and baking powder, toss to coat the veggies, then mix in the eggs to form a thick batter. Heat olive oil in a pan or skillet and fry spoonfuls of the batter, flattening slightly, until golden on both sides. It’s important not to flip them until they are cooked golden on the base and edges (to ensure they don’t break apart on turning).

Serving suggestions and how to store

Serve these corn fritters with a side of greens, a dollop of natural yoghurt (or Greek yogurt), and some sweet chilli sauce for a delicious meal. If you make extras, store them in an airtight container in the fridge for up to three days or freeze them for longer. To reheat, simply pop them in a sandwich press or pan until warmed through and crispy.

Vary Corn Zucchini Carrot Fritters to suit

For a dairy-free version, replace the parmesan with nutritional yeast for a cheesy flavour without the dairy. To make these fritters gluten-free, swap the spelt flour with besan (chickpea) flour or a gluten-free flour mix. If you’re avoiding eggs, use besan flour (chickpea flour) instead of the spelt and the egg with half cup of water to make a firm egg-free fritter.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Print Recipe

4.94 from 15 votes

Corn Zucchini Carrot Fritters

This Corn Zucchini Carrot Fritters recipe is a stack of plant powered goodness- so quick and easy to make for a light meal or snack. It's easily adapted to suit your dietary requirements and a perfect choice for doubling to store extra in the freezer for another time.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Appetizer, Snack

Servings: 4

Author: Georgia Harding

Ingredients

• 200 g zucchini/s – grated, approx 1½ cups
• 200 g grated carrot – grated, approx 1½ cups
• 1 corn cob/s – kernels cut from cob
• 3 clove/s garlic – minced
• 50 g parmesan cheese – finely grated
• 1 tsp ground cumin
• 1 tsp sweet paprika
• Sea salt and freshly ground black pepper – to taste
• 60 g wholemeal spelt flour (½ cup)
• 1 tsp baking powder
• 2 egg/s
• 3 tbsp extra virgin olive oil

Metric – US Customary

Instructions

• Start with placing the grated carrot and zucchini on paper towel or a clean tea towel and press to absorb any excess moisture.
• Place the grated veggies, corn, garlic, parmesan, cumin, paprika and seasoning in a large bowl. Mix well so the veggies and spices are well distributed.
• Add the flour and baking powder and mix well so the flour coats the vegetables. Add the two eggs and mix to form a very thick batter.
• Place the olive oil into a pan and heat over a medium heat. Place about a quarter cup of batter in the hot oil and flatten slightly. Take care not to overcrowd the pan or it can become difficult to flip them.
• Cook until golden brown on each side.

Thermomix

• Place the parmesan cheese and garlic cloves in the TMX bowl. Grind 10 seconds, speed 9. Set aside.
• Place the roughly chopped zucchini and carrot in the bowl. Grate approx 5 seconds, speed 5 until small but not too fine, you still want some texture to the veggies. Keep the MC off so you can watch the veggies as they are grated. Tip out onto a clean tea towel and wring to squeeze out moisture.
• Tip parmesan and garlic back into the mixing bowl. Add the grated veggies, corn, cumin, paprika and seasoning. Mix on Reverse, 10 seconds, speed 3, or until well combined.
• Add the flour and baking powder, mix on Reverse, 10 seconds, speed 3. Add eggs and mix on Reverse, 10-20 seconds, speed 3, to form a thick batter.
• Place the olive oil into a pan and heat over a medium heat. Place about a quarter cup of batter in the hot oil and flatten slightly. Take care not to overcrowd the pan or it can become difficult to flip them.
• Cook until golden brown on each side.

Serve

• Serve with greens, natural yoghurt and sweet chilli sauce.

Make-ahead

• Re-heat in a sandwich press or pan over a low heat until just hot.

Store

• Store in an airtight container in the fridge or freezer. Separate the fritters with pieces of baking paper.

Notes

Dairy-free

Replace the parmesan with 2 tbsp nutritional yeast.

Gluten-free

Swap the spelt with besan flour or a gluten-free premix.

Egg-free

Replace the spelt with besan (chickpea) flour and the egg with 1/2 cup water. 

 

 

 

 

Loved these plant-powered fritters!?  Let me know in the comments below…