Zucchini, sweet potato and corn fritters
20 minutes
Preparation time
20 minutes
Cooking time
4 (makes 16)


Zucchini, sweet potato and corn fritters

140 g (1 cup) coarsely grated zucchini
120 g (1 cup) coarsely grated sweet potato
140 g (1 cup) fresh, frozen or tinned sweetcorn kernels

60 g (½ cup) coarsely grated carrots
2 spring onions, thinly sliced
1 cup soft herbs, chopped eg. dill, parsley and mint
75 g (½ cup) plain flour
75 g (½ cup) self-raising flour
60 g (¼ cup) crumbled fetta
25 g (¼ cup) finely grated parmesan

Salt flakes and pepper, to taste
2 eggs
75 g butter, melted
2-3 tbsp milk
Grapeseed oil for frying

To serve

Smoked salmon
Crème fraiche
Snow pea tendrils
Lemon wedges


Zucchini, sweet potato and corn fritters

  1. Combine all ingredients in a bowl and mix until well combined.
  2. Heat the grapeseed oil on a tepan yaki or frying pan on medium heat, induction setting 6.
  3. Spoon heaped tablespoons of the mixture onto the tepan yaki and cook for 5 minutes or until small bubbles appear on the surface. Flip and cook the other side until golden.
  4. Repeat until all the mixture has been used.

To serve

  1. Serve the fritters with smoked salmon, crème fraiche, snow pea tendril and lemon wedges.

Hints and tips

  • Cook flat tablespoons of the mixture to make canape-sized fritters.
  • This recipe is a great way to use up left over vegetables, such as fennel, pumpkin or onion. 




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    Thursday 08th September 2016

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