Breakfast | Lunch | Snacks

Zucchini and Corn Fritters

prep time
cooking time
Recipe by Dr Sue Shepherd


3/4 cup plain gluten free flour

1/4 cup fine polenta

1/4 tsp bicarb soda

125g corn kernels

1/2 zucchini, grated

1 tablespoon dairy free spread, melted

1 egg, lightly beaten

1/2 cup Vitasoy Ricemilk

1 tablespoon chopped parsley or chives

pepper to taste


  1. Sift flour, polenta, and bicarb soda into a large bowl.
  2. Stir in corn, zucchini, melted dairy spread, egg, Vitasoy Ricemilk Original and parsley or chives. Season with pepper. Set aside for 10 minutes.
  3. Heat a heavy based frying pan over medium heat. Spray with cooking spray. Spoon 2-3 tablespoons of batter into the pan forming small pikelets.
  4. Cook for 2-3 minutes each side, or until light brown and just cooked through. Transfer to plate, cover to keep warm. Continue until all the batter is used.