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Corn and Zucchini Fritters (Vegan and Gluten-Free)

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Makes 8-12 fritters


These super easy and quick corn and zucchini fritters are vegan, gluten-free and wholesome.


Dry ingredients:

  • ¾ cup / 85g chickpea flour (aka besan or gram flour)
  • 1 teaspoon baking powder
  • 1½ teaspoons garlic powder
  • ¼ cup / 18g nutritional yeast
  • ¼ teaspoon sweet paprika
  • 1 teaspoon salt
  • Pinch of chilli powder (optional)


  • 1 cup / 1 medium zucchini, grated
  • 1 cup / 130g frozen corn, slightly thawed (fresh or canned corn kernels will also work)
  • ¼ cup spring onions/scallions (approx 1 spring onion)
  • Oil, for frying

Dipping sauce:

  • ⅓ cup unsweetened coconut yoghurt (or dairy-free yoghurt of choice)
  • 1/8 teaspoon sweet paprika
  • Pinch of salt
  • Pinch of chilli powder (optional)
  • Extra chopped spring onion/scallion, to garnish


  1. Put the grated zucchini in a strainer and squeeze out as much liquid as you can out of it. Leave to drain.
  2. In the meantime, combine all dry ingredients in a bowl and mix well.
  3. Add in ½ cup / 115ml of water and whisk together. This will form a thick batter.
  4. Add in the grated zucchini, corn and spring onions and mix well.
  5. Use just enough oil to coat the pan and place on medium heat.
  6. Once the oil has warmed up, scoop a couple of tablespoons of batter onto the pan and create a fritter, circular shape with the batter.
  7. Repeat this step until you fill the pan with fitters, I can fit four on at a time.
  8. Once the batter has dried at the top and the edges have a nice golden brown colour, flip it over and fry for another 1-2 minutes.
  9. Repeat this process until you have used all the batter.
  10. If you are making the dipping sauce, mix all ingredients well in a small dish and serve with the fritters. You can alternatively use vegan mayonnaise.
  • Diet: Vegan

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