Corn and zucchini fritters are the BEST. Filled with veggies and with a delicious Asian twist these fritters are ready to eat in less than 15 minutes!
Why you're going to love these fritters
Fritters are so versatile, whether you eat them for breakfast, lunch or dinner or anything in between!
- Kids love fritters because they can hold them to eat them
- They are great in the lunchbox and stay together even when the lunchbox ends up upside down
- Fresh burst of flavour from the mint
- Freezer friendly so they are always ready to go
- Delicious Asian flavour that kids LOVE!
What goes into the recipe
don’t forget to scroll to the recipe card for quantities and the full method
- kecap manis- it's a sweet soy sauce that is thick and delicious. If you can't find it (check the Asian aisle at the supermarket) swap for caramel soy
- sweet chilli sauce- this doesn't impart any heat to the recipe, just yummy flavour, so don't be afraid to use it
- self-raising flour- if you don't have any- add 2 tsps of baking powder to plain flour
- mint - you can swap this for corainder if you prefer, but mint give a really nice fresh flavour burst
How to make this recipe
- Grate the zucchini, slice the spring onions and finely chop the mint. (Image 1)
- Lightly whisk the egg with a fork.(image 2)
- Combine all the ingredients a large bowl and mix to combine.(Image 3 and 4)
- Heat oil in a frypan over medium heat.
- Add tablespoonfuls of the fritter mixture to the frypan. (I do 4 at a time) squash down. (Images 5 and 6)
- Fry until golden (3-4 minutes) then flip.
- Cook until golden, then drain on paper towel.
Expert tips and FAQs
These fritters mix in one bowl- what could be simpler than that?
3-4 days in an airtight container. Otherwise freeze them to keep them longer.
Yes! I freeze flat on a tray and then transfer to a container.
Yes! You can do it in the oven or for simplicity in the sandwich press!
They are great as a lunchbox item, or as a starter or a dinner side. They are delicious for at home lunches with a salad and my kids love them in wraps too.
More delicious fritter options
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Herby corn and zucchini fritters
Ingredients
- 1 zucchini grated
- 1 cup frozen corn kernels
- 3 tbsps chopped mint
- 1 egg lightly whisked
- 2 spring onions finely chopped
- 1 cup self raising flour plain/rice
- 1 tbsp kecap manis
- 1 tbsp sweet chilli sauce
- 4 tbsps oil for frying
Instructions
- Grate the zucchini, slice the spring onions and finely chop the mint.
- Lightly whisk the egg with a fork.
- Combine all the ingredients a large bowl and mix to combine.
- Heat oil in a frypan over medium heat.
- Add tablespoonfuls of the fritter mixture to the frypan. (I do 4 at a time) squash down.
- Fry until golden (3-4 minutes) then flip.
- Cook until golden, then drain on paper towel.
Notes
Recipe video
Nutrition
Anjali says
I made these with my kids today and they turned out amazingly well! They were so easy to make that my kids could help out in the kitchen, and they gobbled them up so we had no leftovers!
Dannii says
My kids love fritters too. Such a great way to get them to eat more vegetables.
Beth Sachs says
I used to make fritters a lot when the kids were younger. Now, I still make them, mainly for me though. Can't beat them for a quick lunch. These look delicious
Amy says
OMG these sound amazing! I am hosting a small party for my friend’s birthday and was looking for some appetizers. He would absolutely love these. Love the addition of kecap manis and love it even more that I can freeze them so I ca prepare it ahead of time.
Amy says
Just made these for lunchboxes but I’m not sure I’ll have any left by Monday. Made exactly as recipe except I skipped the chilli sauce as had ran out.
Beth says
These look so good and yummy! My family is going to love this recipe! Can’t wait to give this a try!
Carly says
Help! I have all the ingredients in the bowl but just realised no eggs are listed? Is this correct?
Kylie says
There should be on egg lightly whisked in there too- sorry I'm moving recipes to a new format and you caught this one mid-edit!