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Zucchini, Corn and Chickpea Fritters

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I usually can’t go past zucchini and corn fritters when I see it on a menu.  They’re like a savoury pancake where fillings are held together by a batter.  Some are deep fried and others are pan fried – either way, they can be a pain to make at home.  

Most recipes require you to grate and squeeze all of the water out of the zucchini, or you have to add lots of flour to make the batter thick enough to hold the fritters together.  Neither method is appealing to me when I want a quick and easy meal.         

To deal with both of these problems, I came up with this recipe that creates a paste out of chickpeas and eggs and uses the natural liquid of the zucchini to create the batter. The result is a light and fluffy fritter with lots of protein and vegetables. 

Zucchini, Corn and Chickpea Fritters

This fritter recipe is a high-protein twist on a favourite. Instead of flour, the batter is made using blitzed up chickpeas and eggs. I've used the Thermomix to chop the zucchini and spring onions, and to make the batter.
Course Breakfast
Servings 12 fritters


  • 3 medium zucchini (~500g) trimmed and cut into 3cm pieces
  • 2 spring onions cut into 3cm pieces
  • 400 g can chickpeas well drained
  • 3 extra large eggs (~58g/egg) 700g in a box of 12
  • 425 g can corn kernels well drained
  • Salt and pepper to season
  • Olive oil for frying


  • Put zucchini and spring onions in the Thermomix bowl and chop with the measuring cup (MC) on for 3 seconds | Speed 5; remove to a strainer to drain any excess liquid
  • Rinse and dry out the Thermomix bowl, add chickpeas and eggs and blend into a smooth paste with the MC on for 30 seconds | Speed 8; remove to a mixing bowl
  • Add corn, zucchini, spring onions, salt and pepper to the mixing bowl and stir to combine the ingredients
  • Cook the fritters in batches by heating oil in a large frying pan on medium-high heat then turn down to medium-low heat
  • For 1 fritter, spoon 1/3 cup of the mixture into the pan and level to a 1cm thickness; leave 2cm between each fritter
  • Cook until almost set on the surface (~5 minutes), flip over and cook until both sides are golden brown


  1. Turn the heat to low if the fritters are browning too quickly
  2. The fritters are still quite fragile so handle with care – when flipping the fritters, tilt the frying pan to the side to stop the edges from folding under
Keyword Corn, Thermomix, Zucchini

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Make Ahead

1. You can make these fritters ahead or time or freeze the extras.  To reheat, defrost and heat in a frying pan or put in a single layer on a baking tray and heat in a 180C (350F) degree oven


[Last updated: October 26, 2014]

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