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I usually can’t go past zucchini and corn fritters when I see it on a menu, but they’re a pain to make at home because most recipes require you to squeeze all of the water out of the zucchini or you have to add lots of flour to make the batter thick enough to hold the fritters together.  To deal with both of these problems, I came up with this recipe that creates a paste out of chickpeas and eggs and uses the natural liquid of the zucchini to create the batter. The result is a light and fluffy fritter.


Makes 12-14 fritters


3 medium zucchini (~500g in total), trimmed and cut into 3cm pieces

2 spring onions, cut into 3cm pieces

400g can chick peas, well drained

3 extra large eggs (~58g/egg, 700g in a box of 12)

425g can corn kernels, well drained

Salt and pepper to season

Olive oil for frying


1. Put zucchini and spring onions in the Thermomix bowl and chop with the measuring cup (MC) on for 3 seconds/Speed 5; remove to a strainer to drain any excess liquid

2. Rinse and dry out the Thermomix bowl, add chickpeas and eggs and blend into a smooth paste with the MC on for 30 seconds/Speed 8; remove to a mixing bowl

3. Add corn, zucchini, spring onions, salt and pepper to the mixing bowl and stir to combine the ingredients

4. Cook the fritters in batches by heating oil in a large frying pan on medium-high heat then turn down to medium-low heat

5. For 1 fritter, spoon 1/3 cup of the mixture into the pan and level to a 1cm thickness; leave 2cm between each fritter

6. Cook until almost set on the surface (~5 minutes), flip over and cook until both sides are golden brown

Tips and Hints

1. Turn the heat to low if the fritters are browning too quickly

2. The fritters are still quite fragile so handle with care – when flipping the fritters, tilt the frying pan to the side to stop the edges from folding under

3. Freeze extras.  To reheat, defrost and heat in a frying pan or put in a single layer on a baking tray and heat in a 180C degree oven



Fritter batter before cooking