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Vegetable Fritters



15 mins

Prep Time

2-3 mins

Cook Time



For the Vegetable Fritters

  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 2 cups corn kernels
  • 1/3 cup diced onion
  • 2 cloves garlic, crushed
  • 2/3 cup flour
  • 2 eggs, beaten
  • Olive oil for cooking
  • Sour cream, sweet chilli sauce or yoghurt for serving


For the Vegetable Fritters

  • Place the grated zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then use your hands to squeeze out as much liquid as possible.
  • Transfer the zucchini to a large bowl and add the carrots, corn, onion, garlic, flour, eggs and some salt and pepper.
  • Heat a non-stick pan with olive oil and cook 3 tablespoon amounts of the mixture in the pan, flattening the mounds slightly.
  • Cook the fritters for 2 to 3 minutes then flip them over, cooking them for an additional 1 to 2 minutes until they are golden brown.
  • Serve the fritters topped with sour cream and sweet chilli sauce or yoghurt.