Zucchini & Corn Fritters


  • 3 medium zucchini (about 500g), grated
  • 2 medium carrots, grated
  • 1 cup corn kernels
  • 1 can of chickpeas, rinsed & drained (optional)
  • ½ cup self-raising flour (75g) - OR Gluten Free alternative
  • ½ cup parmesan (40g), finely grated
  • ½ cup feta (40g), crumbled
  • 3 shallots (Long thin ones), thinly sliced
  • 2 egg, whisked
  • ¼ cup fresh parsley, chopped (or 2 squirts of tube)
  • 2 x tsp dried oregano
  • 1 clove garlic, crushed
  • Salt and Pepper, to taste
  • 4 teaspoons olive oil
  • Salad, to serve.


  • Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
  • Add the carrot, corn, chickpeas, flour, eggs, cheeses, shallots, parsley, oregano, garlic, salt and pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  • Coat the bottom of a large pan with oil and place it over medium-high heat. Once the oil is hot, scoop 3 zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart.
  • Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.
  • Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
  • Serve the zucchini fritters with a side of salad and any sides as per meal plan.

Dairy free alternative:

Use Bio Cheese products in place of the parmesan & fetta (or simply omit the cheese)

Egg free alternative:

Use 3Tbsp aquafaba (the ‘juice’ from a tin of chickpeas!) per egg, OR 2Tbsp aquafaba per egg white (this means you can include the yolk, if an egg white allergy)