Corn and Zucchini Fritters


These light and fluffy fritters are my favourite afternoon snack. You can substitute the zucchini with grated bottle gourd or carrot. I have tried it with chopped spinach and it was successful too. You can pour the batter into muffin pans and bake too; but the texture will not be as crispy as the fried ones.

Preparation time: 25 minutes

Cooking time:   10 minutes

Serves:   6

500 g zucchini (about 2 medium), peeled and grated coarsely

½ teaspoon salt

200 g fresh corn kernels

Zest of 1 lemon

30 g chopped spring onions

2-3 green chillies chopped (optional)

½ teaspoon salt

Freshly ground black pepper

2 medium eggs, beaten

100 g wholemeal flour or plain flour

½ teaspoon baking powder

3 tablespoons Q.B.B. Pure Ghee

Handful of cherry tomatoes, halved

Handful of arugula or other salad greens

¼ teaspoon salt

2 tablespoons lime juice


  1. Toss the grated zucchini with ½ teaspoon salt and let it rest for about 15 minutes.
  2. Squeeze out as much moisture as possible, then transfer back to the bowl.
  3. Add corn kernels, lemon zest, spring onions, chillies, salt and ground pepper. Toss to combine well.
  4. Add in the eggs, flour, and baking powder. Combine to make a thick batter.
  5. Heat Q.B.B. Pure Ghee in a pan and drop in spoonfuls of the batter. Use the back of the spoon to gently spread out the batter to make flat thick pancakes.
  6. Cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Do the same for the rest of the batter.
  7. Combine the cherry tomatoes, arugula, salt and lime juice. Serve with the fried fritters.

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