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zucchini corn fritters

Easy & Delicious Zucchini Corn Fritters

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Breakfast, brunch
Cuisine global vegetarian
Servings 12 medium fritters


  • 2 medium zucchini grated coarsely (unpeeled)
  • 3/4 cup corn kernels parboiled
  • 1 large egg
  • 1/4 cup maida
  • 1/4 cup besan
  • 1/2 tsp baking powder
  • 3/4 cup buttermilk
  • 1/2 cup cheddar cheese grated
  • 1/2 tsp Freshly ground black pepper
  • 2 tbsp chopped fresh cilantro
  • 1/2 tsp Paprika powder (optional, I added because sister likes it spicy but have often made without it as well)
  • 1/2 tsp mixed dried herbs
  • Salt to taste
  • Olive oil/butter for shallow frying

For the dip

  • 1/2 cup mayonnaise
  • 2 tbsp Harissa Paste adjust according to the heat you want
  • 2 tbsp microgreens I used Mizuna but most microgreens will work here. If you don't have microgreens, add chopped parsley


  • Mix all the dip ingredients and set aside
  • Mix together all the ingredients of the fritters to make a smooth batter.
  • Heat a cast iron griddle, pour some olive oil and pour a laddle of batter. Don't spread it, it will spread a bit on it's own. Cover and cook till brown on one side. Flip on the other side and cook till golden brown
  • Serve warm with the prepared dip
Tried this recipe?Let us know how it was!