Corn and Zucchini Fritters Recipe

4.72 from 28 votes

These easy Corn and Zucchini Fritters are perfect for the whole family and be ready in 30 minutes. Both regular and Thermomix instructions included.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Snacks

Cuisine: Australian, Modern

Keyword: Freezer Friendly, Kids Recipes, Lunchbox Snacks, Thermomix

Servings: Fritters

Calories: 77kcal

Grate the zucchini into a large bowl.
Crush the garlic and add it along with the onion flakes and drained corn kernels to the bowl with the grated zucchini.
Then add the grated cheeses and flour. Gently stir to combine.
Beat the egg in a small bowl lightly with a fork and add salt and pepper to taste. Add the egg and the water to the bowl with the zucchini mixture and stir well to combine. If your batter is too dry, add an extra tablespoon of water at a time until the mixture comes together.
Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use a ¼ measuring cup to scoop up the batter and place the fritter mixture into your pan. Use a spoon to gently spread the mixture into a circle between ½cm - 1cm thick. You should be able to fit approximately five fritters (or even more depending on the size of your pan) into your frying pan.
Cook the Fritters for 3 minutes on each side or until they are crisp and golden brown before transferring to a plate and covering them with foil so they stay warm while you cook the next batch. Repeat until all of the batter has been used.

Place the garlic clove, mozzarella cheese and tasty cheese into your Thermomix bowl. Mix for 8 seconds, speed 9 to grate.
Transfer to a separate bowl.
Without washing the bowl, add the zucchini pieces (no bigger than 4cm) and mix for 6 seconds, speed 6 to grate.
Add the self raising flour, egg, water, salt and pepper, onion flakes, grated cheese and garlic mix plus the drained corn kernels. Mix for 10 seconds, speed 4 on REVERSE.
Scrape down the sides of your Thermomix bowl. Your mixture should be starting to come together, if it’s too dry, add an extra tablespoon of water.
Mix for 5 seconds, speed 4 on REVERSE.
Add a little extra virgin olive oil to your frying pan and heat over a medium heat.
Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use a ¼ measuring cup to scoop up the batter and place the fritter mixture into your pan. Use a spoon to gently spread the mixture into a circle between ½cm - 1cm thick. You should be able to fit approximately five fritters (or even more depending on the size of your pan) into your frying pan.
Cook the Fritters for 3 minutes on each side or until they are crisp and golden brown before transferring to a plate and covering them with foil so they stay warm while you cook the next batch. Repeat until all of the batter has been used.

If your mixture is too dry (this can happen depending on the water content of your zucchini) simply add a tablespoon of water to your mixture at a time until the batter forms.
You can use frozen corn kernels for this recipe in place of the tinned corn kernels, you will need 1 and ½ cups.
If you don't have onion flakes, you can use a small finely chopped brown onion in their place.
You can mix up the quantities and type of cheese used. If you don't have any mozzarella cheese, you can use parmesan cheese in it's place or you can increase the amount of tasty cheese.
This recipe makes between 16 - 20 fritters (the final amount will depend on how big you decide to make them obviously!) and this gives me enough to add to the kids lunch boxes for a couple of days with plenty leftover to snack on.

As well as being an easy recipe to make, these fritters are also a great way to get some veggies into the kids and would make a delicious (and simple!) breakfast for the whole family too.
You can make these Corn and Zucchini Fritters a day or two in advance (just store them in an airtight container in your fridge) or you can freeze them for up to two months.