Zucchini, Corn & Mint Fritters

Makes 14 fritters

Preparation: 25 mins

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Zucchini, Corn & Mint Fritters

These fritters are great for dinner, perfect for the lunch box or as an afternoon snack. Filling and tasty!


  • 1 cup of besan flour (also known as chickpea and/or garbanzo flour and found in most health food and Indian grocer shops)
  • ĺ cup of water
  • 1 cup of grated zucchini
  • 1 cup of fresh mint leaves, washed and pat dried with a tea towel
  • ĺ cup of spring onion (also known as scallions), finely sliced
  • 1 cup of corn kernels
  • 1 teaspoon of salt
  • a good grind of pepper


  1. Strain the excess of water out of the grated zucchini using a Chux or tea towel and set aside.
  2. Sift the besan flour into a large bowl and whisk the water into it until smooth.
  3. Add the rest of the ingredients into the besan batter and stir well to combine.
  4. Heat a pan with a little bit of oil and drop generous tablespoons of the batter into the pan. Cook until browned and turn to brown the other side. The trick is to have the heat slightly higher at the start, so you get a nice colour and the fritters donít soak up a load of oil, and then once both sides are nicely browned, turn the heat down a little and cook a bit further so that the insides are cooked through. Drain on a clean tea towel and serve warm with loads of lovely salad and chutney.

Recipe and photo credit: The Kind Cook

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