Zucchini and corn fritters with avocado salsa

Easy to make and light on the stomach, these zucchini and corn fritters with avocado salsa can be eaten as part of a main dish, or made in bulk and eaten as a snack.


Serves:  4
Ingredients:  14
Serving Size:  179g
Total calories:  297 kCal
Carbohydrates:  27g
Fat:  19.5g
Protein:  8.5g


  • 2 large zucchinis, grated.
  • 2 large corn cobs, silk and husk removed.
  • 2 free-range eggs
  • ½ cup buckwheat flour (or other GF flour)
  • 1 tbsp cracked black pepper
  • 2 tbsp chia seeds
  • Pinch of sea salt
  • ¼ tsp chilli powder
  •  ½ tsp cumin
  • 2 tbsp olive oil
  • 1 avocado, peeled, pitted and diced
  • ½ red capsicum, diced
  •  1 small tomato, diced
  • 1 tbsp fresh lemon juice


  1. Boil the corn cobs for 5 minutes and allow to cool. Using a sharp knife, run the blade down the cob to remove the kernels.
  2. Whisk the eggs and stir through the flour. Once combined, stir through the zucchini, corn, chia seeds and spices.
  3. Add olive oil to a pan, and heat over medium heat. Spoon the mixture into the pan, heating each fritter for about a minute each side, or until golden brown.

For the salsa

  1. For the salsa: mix avocado, capsicum, tomato and lemon juice and serve with the fritters.
  2. Serve with side salad.
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