Zucchini Fritters with Corn

A nice bite that can eat me hot or cold or as an appetizer snack. Delicious sauces for French herbs and mayonnaise or a fresh yogurt sauce with cucumber and garlic.

Preparation time 10 minutes .. Baking 30 minutes


  • 1 zucchini, roughly grated
  • 1 small can of corn, leaked
  • 1 clove of garlic, pressed
  • 1/2 tsp curry powder
  • 1/2 tsp paprika powder
  • 100 g flour (or gluten-free alternative)
  • 1 egg
  • 60 ml of milk
  • 1 tsp bicarbonate
  • salt & pepper
  • sunflower oil


Pure the corn with a bar mixer or kitchen machine to a little rough or completely smooth. Mix the corn with grated zucchini, garlic, curry powder, paprika powder and season with pepper and salt.

Stir the flour together with bicarbonate and mix well with the vegetable mixture.

Mix the egg through the milk and stir together with the courgette mixture into a thick batter.

Heat a frying pan with a lot of oil on a low to medium fire and cook the biscuits slowly cooked and golden brown. Zucchini holds a lot of moisture, giving you time to go well.

Do not make the cookies too big so they will be easier to turn. I use a server ring for this.

Bon apetit!

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