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Vegan Corn Zucchini Fritters

Who doesn’t love a good summer fritter? These insanely flavorful and crunchy fritters take no time to make, are insanely delicious and on top of that, they are gluten-free. Try them for yourself 😋

🍽 Serves 3

🕘 20-25 minutes


  • 2 medium or 1 large courgette/zucchini

  • 1 medium potato

  • 1 ½ cups corn kernels (thawed or fresh)

  • ½ onion (diced)

  • 1 cup of chickpea flour

  • 1/3 cup of water

  • 1 tsp baking powder

  • ½ tsp garlic powder

  • 1 tsp salt

  • ¼ tsp pepper

  • Olive oil for frying

  • Vegan sour cream/aioli to serve

  • Chopped chives and basil to serve


  1. Prepare the ingredients, grate the zucchini and potato. Dice the onion.

  2. Place grated zucchini and potato into a tea towel and grab all 4 corners to form a bag. Squeeze to drain the excess juices.

  3. Place drained vegetables into a large bowl, add onion, chickpea flour, baking powder, garlic powder, salt, and pepper.

  4. Mix well until combined. Add more water if needed (see the consistency in the video)

  5. Heat a large frying pan with 2 Tbsp of olive oil to medium heat.

  6. Scoop the batter and place in the frying pan once the oil is well heated. Spread to shape a circle and fry until golden – approx. 6-7 minutes. Flip and fry for 4-5 more minutes. Place on a paper towel to dry from the oil.

  7. Repeat with the remaining batter. Make sure the fritters are not touching each other (don’t overcrowd them).

  8. Serve topped with vegan sour cream/aioli, chopped chives, and basil.

  9. Enjoy! 💚


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