Corn and zucchini fritters

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  • 1 1/2 cups self raising flour
  • 50g parmesan cheese, finely grated
  • Salt
  • Pepper
  • 1/2 bunch chives, roughly chopped
  • 1 cup milk, plus extra
  • 2 eggs
  • 2 corn cobs
  • 2 corn cobs
  • 2 zucchinis 
  • Olive oil
  • 1 block haloumi, thickly sliced
  • Rocket leaves, to serve
  • Chutney, to serve
  • Lemon wedges, to serve


To make the batter, place the flour and parmesan in a large bowl, season with salt and pepper and mix well with clean hands. 

Add the chives, combine the milk and eggs in a small bowl and whisk. Pour into the flour mixture gradually and mix to make a thick batter the consistency of creamy mash. Add extra milk if needed.

Grate the corn into the bowl and mix well, discard the husks. 

Using a mandolin, finely cut the zucchinis into thin strips. 

Heat an oiled frying pan over a medium heat. 

Take a small handful of the zucchini, using 2 spoons place into the batter and coat. Place in the frying pan and cook for 2-3 minutes or until golden. Turn and cook a further 1-2 minutes or until cooked through. Cook in batches and repeat with remaining zucchini and batter.

Place the haloumi slices into the frying pan, cook 1 minute or until golden, turn and cook a further minute. 

Spoon chutney onto a plate, top with a little rocket, top with a fritter, another slice of haloumi, top with another fritter with a lemon wedge on the side to serve.