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    Home » Fritters

    Courgette and Sweetcorn Fritters

    Published: Sep 30, 2016 · Modified: Jul 17, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 6 Comments

    Jump to Recipe Print Recipe

    I love vegetable fritters of any kind, and these vegan courgette and sweetcorn fritters are no exception! They make the most of the abundant summer courgettes (or zucchini or any other summer squash) and fresh juicy sweetcorn into a dippable, snackable bite. These Sweetcorn & Courgette (aka Zucchini) Fritters are super delicious and really easy to make too!

    A stack of sweetcorn and courgette fritters, ready to eat! this recipe

    I make fritters all throughout the year to use up gluts of vegetables. I like to make them in quite a large batch and then reheat them for breakfast or quick lunches. I sometimes just make a corn version, with frozen or canned corn- such as for recipe Aussie Breakfast Corn Fritters with Roasted Tomatoes or even just use up a load of veggies in the bottom of the fridge Bottom of the Fridge Vegan Vegetable Fritters.

    Jump to:
    • 🌽Ingredients
    • 👩‍🍳Instructions
    • 🌿 Substitutions and Variations
    • 🔪Equipment
    • 🥫Storage
    • ❓FAQ
    • 📖 Recipe
    • 💬 Comments

    🌽Ingredients

    The ingredients for these lovely vegetable fritters are super simple, but so effective.

    • Courgette/Zucchini: No matter what you call these summer squash, if you have ever grown them, you will know that there are always excess to eat up so popping them into fritters is a great way to use them up.
    • Sweet Corn: Fresh sweet corn is perfect to use, however you can also use frozen or canned corn instead.
    • Flax Seed: Milled/ground flax seed replaces the traditional egg in these fritters. It adds fibre and Omegas, as well as being easy to always have on hand should you need to make emergency fritters.
    • Plain/All Purpose Flour: You can choose to use plain or wholemeal flour.
    • Herbs: Parsley or any of your other favourite herb such as mint or coriander (cilantro) are delicious. You can leave these out if you like.
    • Spring onions (Green onions): these add their subtle allium flavour to the fritter.

    See recipe card for the full quantities for these sweetcorn and courgette fritters!

    👩‍🍳Instructions

    Follow along with these instructions for the perfect vegan fritters!

    Sweet Corn being cut from the cob. Ready to make fritters with!.
    Grating the courgette (zucchini) for the fritters)

    Chop the sweetcorn from it's cob. (Or drain the can!)

    Grate the fresh courgette (zucchini)

    Hands squeezing the courgette in a cloth to remove moisture.
    A little bowl with the ground flax seed being added to water to create the egg substitute.

    Give the courgette a big squeeze to get out extra moisture.

    Add water to the ground flax seed to activate it into a gel. This is the egg replacer and binds the fritters.

    Showing the large bowl with flour and seasonings.
    The bowl full of grated courgette, corn and herbs.

    In a large bowl, add the flour, and add in salt and seasoning.

    Add in all the rest of the vegetables and herbs. Add the flax egg and mix.

    A close up of the fritter batter showing how it should look before frying.
    A pan with spoons of fritter mixture in it, being fried.

    Mix well to combine, adding a little water or plant milk until you get this thick batter consistency.

    Heat a frying pan and spray with a little oil. Pan fry spoonfuls of the mixture on each side until golden. Flip and press to ensure they are properly cooked through.

    You can also cook these in the oven or air fryer. Pop onto a tray and cook for 10mins (air fryer) or 25 mins (oven)

    🌿 Substitutions and Variations

    This Courgette and Sweetcorn Fritters recipe makes a great template for other fritters! You can get creative with the seasonings and spice it up as you like!

    1. Gluten-Free: If you want to make a gluten-free version of this recipe, head to this post for the batter. Vegan Courgette Fritters with Pine Nuts (G.F. recipe)
    2. Spicy: Add in chilli powder or fresh chilli to taste.
    3. Cheesy: Add some vegan feta cheese to the fritters. SO yummy! You could also try adding in some nutritional yeast instead.
    4. Curry: Add a teaspoon of curry powder (such as garam masala) for a lovely twist on the flavours.
    5. Air Fryer: Cook in the air fryer by making the patties, then air frying on 180C/356F for 10 minutes.

    These Courgette and Sweetcorn Fritters pair well with salads for a simple lunch. Why not try this one Mediterranean Risoni Salad with Pesto (Orzo Salad) for a really summery feel!

    A plate of vegan courgette and sweetcorn fritters.

    🔪Equipment

    A good knife, a grater and a really good frying pan are the essential pieces of kit you'll need for this recipe.

    I particularly love my box grater, it's in use pretty much every day.

    🥫Storage

    These fritters keep up to 5 days in the fridge. You can eat them cold, right from the fridge, I won't judge you. Or reheat in a pan or the air fryer.

    ❓FAQ

    Can I cook these fritters in the air fryer?

    Yes! Just make them into fritter shapes, spray with a little oil and air fry for 10 minutes.

    Can these corn and courgette fritters be made gluten free?

    Absolutely, just head to this other recipe for how to make the batter. Vegan Courgette Fritters with Pine Nuts (G.F. recipe)

    Is this fritter recipe vegan?

    This recipe is totally vegan! It is made with ground flax seed to replace the traditional egg.

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    A stack of vegan corn and courgette fritters.

    Courgette and Sweetcorn Fritters (Zucchini Fritters)

    Louise-Claire Cayzer
    A super yummy way to use up courgettes /zucchini in season. The sweetcorn makes these fritters extra delicious. Easy recipe for summer.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Course Dinner, lunch, Snack
    Cuisine Vegan
    Servings 4
    Calories 197 kcal

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 1 (1 ½ cups) Courgette (grated (Zucchini to the US, Aus & Italy!))
    • 1 (¾ cups) cob sweet corn (nibs cut off (or 1 cup frozen))
    • 4 spring onions
    • 2 tablespoon chopped fresh parsley
    • ½ teaspoon tabasco or other chilli sauce (to taste)
    • pinch salt
    • 65 g (½ cups) plain flour (½ cup)
    • 3 tablespoon ground flax seeds mixed with ⅓ cup water. (linseed)
    • 2 tablespoon rapeseed (olive or sunflowerseed oil)
    • extra water or plant milk in case the batter isn't wet enough

    Instructions

    • Grate the courgette/zucchini and slice the nibs off the sweetcorn.
      1 Courgette, 1 cob sweet corn
    • Squeeze the excess liquid out of the grated courgette in a clean teatowel or robust paper towels.
      1 Courgette
    • In a bowl add the flour and seasonings. Mix.
      65 g plain flour
    • Add the courgette, corn nibs, spring onions, parsley, chilli sauce & salt & mix to combine.
      1 Courgette, 1 cob sweet corn, 2 tablespoon chopped fresh parsley, ½ teaspoon tabasco or other chilli sauce, pinch salt, 4 spring onions
    • Add the flax seed mix bit by bit and stir very well until a thick batter forms. Add a little extra water, or flour as needed to make the mix cohesive.
      3 tablespoon ground flax seeds mixed with ⅓ cup water., extra water or plant milk in case the batter isn't wet enough
    • Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.
      2 tablespoon rapeseed
    • Once a bit of a crust has formed, squish with a spatula & cook a bit longer.
    • Flip & cook on the other side.
    • Drain on paper towels & cook the next batch.
    • Eat while warm.. Squabble over the last one!

    Nutrition

    Calories: 197kcalCarbohydrates: 22gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 21mgPotassium: 336mgFiber: 4gSugar: 4gVitamin A: 518IUVitamin C: 17mgCalcium: 45mgIron: 2mg
    Keyword courgette, fritters, sweet corn, zucchini
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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      Bottom of the Fridge Vegan Vegetable Fritters.

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    1. Sierra McLeod says

      July 30, 2018 at 4:37 pm

      5 stars
      I know this is an old recipe but I just made these fritters and they are awesome! Very robust, easy to make and absolutely delicious! Thank you from the bottom of my heart. 🙂

      Reply
      • Louise-Claire Cayzer says

        July 30, 2018 at 5:56 pm

        It might be an oldy, but it is always on high rotation, especially at this time of year when courgettes are in plentiful supply! So glad you liked the recipe, it's one of our faves too 🙂

        Reply
    2. Sierra McLeod says

      July 30, 2018 at 5:59 pm

      Exactly! I've got courgettes coming out of my ears at the moment. I'll be searching your site later for more ways to use them up as this one was so successful.

      Reply
      • Louise-Claire Cayzer says

        July 31, 2018 at 9:41 am

        Ha me too! I made an awesome dip last night with some. Recipe will go up this week as it is so relevant! xx

        Reply

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