Zucchini & Corn Fritters

Serves 2
Time 30 minutes (plus 1 hour for zucchini)


For the fritters

2 large zucchinis, grated and salted 

2 eggs, lightly whisked 

1 tbsp hemp seeds 

1 tbsp flaxseed meal

1 tbsp nutritional yeast 

1 cup corn kernels

2 garlic cloves, microplaned 

½ cup all-purpose flour 

1 tsp paprika, or to taste 

Salt & pepper

1 tbsp fresh basil, roughly torn


Beetroot infused sour cream 

¼ cup sour cream 

1 baby beetroot

1 tbsp baby beetroot brine  

1 bunch chives, finely chopped

Salt and pepper, to taste


Grate zucchinis and place in a colander with a pinch of salt over a bowl. Leave for an hour to remove excess liquid. After an hour, squeeze out any excess liquid. 

In a large mixing bowl stir all ingredients for the fritters until combined and let rest for 5 minutes. 

Spoon mixture into fritters and place in a well oiled non-stick pan, patting down with a spatula. 

Fry fritters for around 2-4 minutes or until golden on both sides, time will vary depending on the size of your fritters.

Place sour cream in a bowl and stir through roughly chopped beetroot, brine from beetroot jar and chives. Taste and season with salt and pepper if you wish.