Ready, Set, Cook Veggie Fritters With Minted Yoghurt

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“I made these fritters as an appetizer tonight. I think they'd be good as a brunch or light lunch also. very tasty and very colourful.”

Ingredients Nutrition

  • 1 (310 g) canwhole sweet corn
  • 1 zucchini, grated (about 150g)
  • 1 small onion, very finely chopped
  • 1 small red pepper, very finely diced
  • 2 tablespoons pine nuts, toasted (I use a dry pan and shake them over a low heat until they begin to go golden)
  • 2 tablespoons finely chopped of fresh mint
  • 34 cup all-purpose flour
  • 2 eggs
  • plenty fresh ground black pepper
  • salt
  • 14 cup vegetable oil
  • 1 teaspoon cumin seed, toasted, then lightly crushed (I do these in a dry pan, over low heat for a couple of minutes, until they release their fragrance)
  • 200 ml natural yoghurt
  • 2 tablespoons chopped of fresh mint
  • 1 pinch red chili powder (optional)


  1. Mix all the fritter ingredients together in a large bowl.
  2. Heat the oil in a large pan over medium to hot heat.
  3. Drop heaped tablespoons of mixture into the hot oil, and flatten the fritters a little.
  4. Cook for about 5 minutes, then turn over carefully and repeat for a further 5 minutes or until cooked through.
  5. Drain on absorbent paper, and keep them warm whilst you cook any remaining fritters.
  6. Serve with the minted yoghurt on the side.
  7. MINTED YOGHURT: Mix all the ingredients together and serve in a small bowl alongside the fritters.

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