Zucchini and Corn Fritters

Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 4


  • 125 ml almond milk
  • 2 Tablespoons chia seeds ground
  • 240 g cooked cannellini beans drained and rinsed*
  • 1 cup frozen corn kernals
  • 2 spring onions sliced
  • 3/4 cup self raising flour
  • 1 teaspoon ground cumin
  • salt
  • pepper
  • 2 zucchini finely grated
  • vegetable oil


  • Combine the almond milk and chia seeds and set aside.
  • Mash the cannellini beans, some chunks of bean is OK.
  • Add the corn and spring onion to the beans and mix.
  • Add the flour, cumin, salt and pepper to the cannellini bean mixture and mix.
  • Refrigerate for 30 minutes.
  • Heat oil in large frying pan to moderate heat.
  • Using a 1/3 cup measure, scoop out portions and add to pan, pressing down with an egg slice to flatten fritters to approx 1cm thick.
  • Cook on one side for 10 minutes or until firm and easy to turn.
  • Cook on the other side for another 10 minutes.
  • Serve with salad.


Variations: corn and/or zucchini can be substituted with other vegetable, just ensure similar quantities. Harder vegetables may need to be par cooked before being added to the fritter mixture.
Storage: the mixture can store in the fridge for up to 1 day or can be frozen.  For freezing it is best to form the patties and freeze uncooked in plastic bags for up to 3 months.
* a 400g can of cannellini beans drained and rinsed weighs approximately 240g