An easy vegetarian savoury fritter that’s ready in 25 minutes and loved by kids and grown ups. Serve them up with a runny poached egg for a luxurious weekend breakfast, quick weeknight dinner, and pack the leftovers for lunch.


  • Fresh corn kernels from 3 large corn cobs

  • 2 spring onions, sliced

  • 1 medium zucchini, grated

  • 1 tsp smoked paprika

  • 3 eggs, lightly beaten

  • 100g plain or gluten-free flour

  • 1 Tbsp milk

  • 1 Tbsp olive oil

  • Sea salt and pepper, to taste

  • Avocado salsa 

  • 1 Avocado, diced

  • 2 Tbsp fresh coriander leaves, chopped

  • 1 shallot, finely sliced

  • Juice and zest of 1 lime

  • Sea salt and pepper, to taste

  • Roasted vine ripened tomatoes (optional)


  • 1.

    Combine corn, spring onions, zucchini, paprika, flour, beaten egg, milk in a large bowl, season with salt and pepper and set aside

  • 2.

    Heat the oil in a large frying pan and spoon in 4 - 6 small burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches)

  • 3.

    When brown on the underside and bubbles begin to appear on the surface of the raw mixture, turn over and cook for a further 3 minutes more until golden

  • 4.

    To make the avocado salsa, combine diced avocado, shallots, coriander leaves and lime juice in a small bowl and season with salt and pepper

  • 5.

    Serve the fritters topped with avocado salsa.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
12 comments • 29 ratings
Please login to comment
Posted by NailaReport
I tried the fritters yesterday. Loved the flavour and taste but they were dry and tough! Any idea what I did wrong...!!
Posted by Report
Loved it - added smoked salmon - delicious
Posted by RT31Report
I made this and would recommend not putting in as much onion as it was quite strong. Otherwise a great brunch recipe especially with the salsa and crisp bacon.
Posted by SH135Report
Just delicious. I doubled the recipe and used 2 x 440gr tins of super sweet corn kernels (well drained) instead of fresh and they turned out perfectly.
Posted by WK9Report
This recipe is also in Bills Open Kitchen on p. 30-31. The picture slightly different but the same recipe and very good. In the other book it's called "Simple Sweetcorn Cakes with Avocado Salsa". Same ingredients but just as nice. I halve the onion in mine and yes, you can use the sweet corn kernels well drained. Saves a lot of hassling around.
Posted by ClekittyReport
I make every about once a month for brunch (even once for dinner!) I usually use 2 cans of corn kernels when I don't have fresh corn.
Posted by Report
Best thing ever!!!
Posted by Kathleen76Report
Haven't tried this recipe yet but love Avocado Salsa so am sure to love it
Posted by Liz195Report
this recipe is awsome. so fresh and light in the mouth
Posted by Deb134Report
I served these up to the crew on a mine site for morning tea, there were no left overs, all I got to sample was about a dessert spoon of the salsa - says it all I think :) I didn't have a can of corn kernals so used cream corn & add extra flour to take up the excess moisture, worked a treat