Zucchini, Corn & Mint Fritters

Posted April 26 2023
These fritters from The Kind Cook are simple, gluten free, and lip-smackingly tasty.


1 cup of grated zucchini
1 cup besan flour (also known as chickpea or garbanzo flour, found in most health food and Indian grocers)
1 cup (2 cobs) corn kernels, cooked
3/4 cup of water
1 cup fresh mint leaves, washed and pat dried with a tea towel
3/4 cup spring onion (also known as scallions), finely sliced
1 teaspoon salt
Extra salt for dusting Pepper to taste


1. Strain all the excess of water out of the grated zucchini using a nut bag, chux or tea towel. Discard the water that comes out of the zucchini and set the zucchini aside.

2. Sift the besan flour into a large bowl and whisk the 3/4 cup of water into it until you have a smooth batter.

3. Add the remaining ingredients, including your zucchini into the batter and stir well to combine.

4. Heat a pan with a little bit of oil and cook in batches. Drop a generous tablespoon of the batter into the pan. Cook until browned and turn to brown the other side – try having the heat slightly higher at the start so you get a nice colour and the fritters don’t soak up a lot of oil, and then once both sides are nicely browned, turn the heat down and cook a bit further, so that the insides are cooked through.

5. Drain on a clean tea towel. Lightly sprinkle a little salt over each fritter, while they are still piping hot.

6. Serve warm with salad and chutney.


Do not use canned corn. You get a much more plump and sweet corn kernel if you cook a couple of cobs and cut off the kernels. Also be careful when cooking your fritters as the corn can pop!

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