Fluffy Corn and Zucchini Fritters (for every meal)




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Sometimes I like to try something a little different for a Sunday cooked breakfast. We are pretty much a bacon and eggs kind of family. These corn and zucchini fritters are great with a poached egg on top and the best thing is, they were a hit in the lunch box the next day. In fact, check out the serving suggestions below to see how you can make these fritters a meal anytime of the day or night. The fluffiness comes from folding in whisked egg whites at the end. Don't worry though, you can skip this step if it's too time consuming and the end result is still terrific, just not quite as fluffy. Enjoy 🙂 Nina


Prep Time

Cook Time

Makes 12 20 minutes 20 minutes


  • 2 cups sweet corn (fresh, tinned, frozen) - pulsed for 30 seconds in food processor or blender
  • 2 medium zucchinis grated with excess liquid squeezed out
  • 2 whole eggs
  • 1 cup wholemeal SR flour
  • 1/2 cup milk
  • 1/2 cup cheddar cheese grated
  • 1 tspn paprika
  • 1 finely chopped spring onion or 1 tbsp chopped chives (or both)
  • 1 tbsp flat leaf parsley
  • black pepper
  • 2 egg whites whisked until soft peaks are formed (you can add one of the egg yolks to the above mixture to reduce waste)


  1. Whisk together milk and eggs in a large bowl. Stir in the sifted flour until just combined. Add all other ingredients and stir. Optional: for lighter, fluffier corn fritters, gently fold in the egg whites after you have whisked them into soft peaks. Cook in a fry pan on medium heat until cooked through.
Serving Suggestions
  1. For breakfast, corn and zucchini fritters work well with tomato relish and a poached egg. Add grilled mushrooms, baby spinach or kale for extra serves of vegetables that taste great. For lunch, add a salad and some fresh avocado. A big dollop of sour cream gives the meal a little something extra. For the lunchbox, these corn fritters are great served cold in the kids lunch box as the main lunch meal or for morning tea. For dinner, add the fritters as a side dish to any of your favourite meals or layer with smoked salmon and spinach for a complete summer dinner


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