Recipe Inspiration – Sweetcorn and zucchini fritters

Serves 4


  • 500g zucchini, grated
  • 1 teaspoon salt
  • 250s sweetcorn, blanched roughly chopped
  • ¼ cup plain flour
  • ¼ cup grated parmesan
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • Salt and pepper, to taste
  • 2 tablespoon olive oil



  1. Place grated zucchini in a strainer over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean t-towel, drain zucchini completely with a gentle press
  2. In a large bowl, combine zucchini,  sweetcorn, plain flour, parmesan, garlic, egg, season with salt and pepper, to taste
  3. Heat olive oil in a large pan over medium-high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  4. Serve immediately.
  5. Fritters are delicious topped with crispy bacon, smashed avocado and poached eggs


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