Vegetable Fritters With Corn Salsa (Can Be Gluten-Free)

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“An easy zucchini, carrot and onion vegetarian pancake style of fritter, served with some bottled tomato based salsa, a vege salsa and a dob of sour cream. These fritters make a great vegetarian lunch or dinner and make for a good budget stretcher too. Seems like a lot of ingredients, but you can prepare the salad ingredients while you are chopping the vege for the fritters. This recipe was created for Dining on A $ Competition 2011- using competition ingredients of zucchini, purple onion, cumin, egg and bottled salsa. THis recipe can be made gluten-free by using a blended gluten-free all-purpose flour and gluten-free baking powder (My photos posted to this recipe were gluten-free fritters)”

Ingredients Nutrition

  • Fritters
  • 1 cup zucchini, grated (about 1 medium sized zucchini)
  • 12 cup carrot, grated (about 1 medium sized carrot)
  • 12 cup corn kernel (drained canned corn kernels .or defrosted from frozen corn kernels)
  • 14 cup cilantro, finely chopped
  • 12 teaspoon salt
  • 12 teaspoon black pepper, freshly ground
  • 12 cup purple onion, finely diced (about one small or 1/2 larger sized onion)
  • 2 teaspoons oil
  • 1 -2 teaspoon ground cumin
  • 1 12 cups all-purpose flour (I used a store bought flour to make these fritters) or 1 12 cups gluten-free all-purpose flour (I used a store bought flour to make these fritters)
  • 3 teaspoons baking powder (ensure gluten-free if required for a gf diet)
  • 2 eggs
  • 1 cup milk
  • oil, extra for cooking
  • Salsa
  • 12 cup corn kernel (canned or defrosted from frozen corn kernels)
  • 14 cup purple onion, finely chopped
  • 14 cup cilantro, finely chopped
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  • 12 teaspoon lime juice
  • Other Toppings
  • 1 (8 ounce) bottle salsa, jarred tomato based salsa of your choice (check for gf if required for diet)
  • 12 cup sour cream


  1. Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside.
  2. Add the 1/2 cup chopped purple onions to a small frypan or skillet along with the 2 teaspoons of oil and one to two teaspoons of ground cumin. Stir over a medium heat until the onions have softened.
  3. Add the onions to the veges in the mixing bowl and stir to mix thoroughly.
  4. Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk.
  5. Stir the flour into the vegetable mixture.
  6. Add two eggs and the milk to your now empty mixing bowl and whisk to combine.
  7. Add the eggs to the vegetable mixture and mix thoroughly (If the mixture is too thick- add in some extra milk or if too thin-add in some extra flour. The consistency of fritters can vary a little just depending on the moisture content of the ingredients used).
  8. Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used.
  9. Drop large spoonfuls of the mixture into the hot pan. Cook fritters a few minutes each side, until nicely golden and cooked through. You may need to cook in batches- place cooked fritters into a warmed oven, cover with foil.
  10. While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste.
  11. To serve- place two or three fritters into the centre of each plate, Spoon on some bottled salsa, top with your fresh salsa and a dob of sour cream.

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