These Gluten Free Corn and Zucchini Fritters have become a staple in our house lately! So easy to make and so tasty.
The beauty of these are that you can mix up the ingredients to suit your tastes, try grated sweet potato or pumpkin, cubed capsicum (peppers for those of you in the USA), or peas.
To make these, first put the frozen corn and grated zucchini in a bowl. In a separate bowl mash up the silken tofu and add the curry powder and chickpea or besan flour. Mix well and then mix with the corn and zucchini. Then add in some fresh herbs. Cook on high heat on a non stick saucepan for about 5 minutes on each side.
These are great served with a salsa and cream cheese (recipe below!), or for breakfast with a side of mushrooms. You could make a big breakfast of it, with a Potato and Kale Rosti and pair it with an Avocado Pear Smoothie!
You can also mix up the herbs and spices as much as you like. We’ve used dill in some, coriander in others, parsley, thyme or oregano would work well too. If you’re not gluten free I’ve also tried making these with plain flour and it works fine – you don’t even have to put the tofu in, just mix the flour, corn and zucchini in a bowl and let sit for 5 minutes, it becomes batter-like and you can cook them from there. They don’t have as much texture to them though, and are a little flimsier.
Hope you love give these a go! If you try them, let us know on Instagram or Facebook. Please share this recipe around with your Corn Fritter loving friends and family!
Healthy and delicious, these are gluten free, and easy to make!
- 1 cup (130g) frozen corn
- 1 (145g) zuchinni grated
- 1/2 cup (100g) silken tofu
- 3 Tbsp chickpea flour
- 1 tsp curry powder
- salt and pepper
- 1 Tbsp dill (or any other fresh herb)
- 1 tomato cubed
- 1 small cucumber cubed
- 1/2 cup pineapple cubed
- handful fresh coriander chopped
- Dash olive oil
- salt and pepper
- 1/4 cup vegan cream cheese
- 1 clove garlic
- 1 Tbsp lemon juice
- small handful of dill chopped
- 2 handfuls of spinach (to serve)
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Put the frozen corn and grated zucchini in a bowl. In a separate bowl mush the silken tofu and add the curry powder and chickpea/besan flour and mix well. Pour this into the corn/zucchini mixture and stir through. Season with salt and pepper and add your fresh herb of choice.
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Drizzle a bit of olive oil on a non stick saucepan, and heat on high. Dollop spoonfuls of the mixture into the pan, turn down to medium high, press them down to a patty shape with the back of a spatula, and cook for about 5 minutes each side. Makes 5 to 6 fritters.
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Then they are ready to eat with whateve you desire! Try the salsa and cream cheese recipe below - it's delicious!
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Add all the ingredients to a bowl and mix well.
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Add all the ingredients to a small bowl and mix well with a spoon until smooth.
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Serve the Corn an Zucchini fritters on a bed of fresh spinach, dollop on vegan some cream cheese sauce, and then spoon on some salsa. Add sprouts if desired too!
