• Jackie Lede

Chickpea Zucchini Corn Fritters (Gluten & Dairy Free)


3 cups grated zucchini

2 corn on the cobs (boil for 5 minutes, let cool, cut all the corn off the cob) or use 1 cup of frozen corn

1 heaping cup of chickpea flour

6 organic eggs

1 tsp baking powder

1 tsp garlic powder, onion powder or flakes

1.5 tsp sea salt

0.5 tsp black pepper

2 tbsp nutritional yeast

Small handfuls of fresh parsley and chives Avocado oil (or another oil of choice) for cooking


Grate 2 large or 3 smaller zucchinis, they should produce about 3 cups. Put your grated zucchini on layers of paper towel and squeeze out all the excess moisture. You can compost this paper towel after.


Put your grated zucchini in a large bowl and add all other ingredients and mix together well.

Preheat a large pan to medium heat. Add in some avocado oil. With a 1/2 cup measuring cup, scoop pancake sized fritters in your pan.

Once the batter of your fritter starts to slowly bubble and your one side is browned, carefully flip them. Cook for another 5 minutes or so until the other side is browned as well.


Store in 200 degree oven to keep them warm while you make the rest of them.


I personally like to serve them with a homemade tzatziki and extra fresh herbs on top.

You can also use plain full fat yogurt or any favourite dressing of choice.






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