2 cups Zucchini shredded

1 tsp Salt

2 cups Carrots shredded

1½ cups Sweetcorn kernels

2 cloves Garlic minced

⅔ cup All purpose flour

1 tsp Baking powder

⅓ cup Scallions chopped

1 tsp Red pepper flakes

Salt and pepper to taste

2 tbsp Olive oil


Shred your zucchini and then place them in a colander. Sprinkle a little salt over it and set aside for 10 – 15 minutes, the liquid will drain from the zucchini. Then, using your hands squeeze the zucchini so you remove as much liquid as possible 2 cups Zucchini,1 tsp Salt

Place the zucchini in a large bowl, then add carrots, sweetcorn kernels, garlic, flour, baking powder, chopped scallions (green onions), red pepper flakes, kosher salt, and black pepper. Mix your veggie mixture thoroughly to ensure it’s evenly combined2 cups Carrots,1½ cups Sweetcorn kernels, 2 cloves Garlic,⅔ cup All purpose flour,1 tsp Baking powder, ⅓ cup Scallions,1 tsp Red pepper flakes,Salt and pepper

Before you start cooking, ensure you have a paper towel lined plate. Then, add olive oil (you can also use vegetable oil) to a saute pan over medium heat to medium high heat. When the oil is hot enough, you’ll be able to place a tiny piece of the fritter batter into the oil and it will sizzle. Next, using a tablespoon, scoop approximately 3 tablespoons of the vegetable fritter batter and add it to the pan. Flatten the fritters so you have a patty shape and repeat the process, placing the fritters around an inch apart, until your pan is full. Pan fry the fritters for 2-3 minutes until the underside is golden brown, then flip and cook the other side for approximately 2 minutes. When the fritters are golden brown, remove them and place them on your paper towel lined plate. Repeat the process until all of the crispy vegetable fritters are cooked. Serve your delicious fritters immediately, serve with your favorite dipping sauce and enjoy!