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Corn and Zucchini Fritters


For 10 fritters 

  • 4 medium zucchinis

  • 1 cup of corn (approx. 2 corn on the cobs) 

  • 1 yellow onion

  • 1½ teaspoons salt, divided

  • 1 tsp dried thyme (optional)

  • 1 tsp dried oregano (optional)

  • 1½ tablespoons ground flaxseed (linseed) 

  • 4 tablespoons water

  • 4 garlic cloves, minced

  • ¼ cup whole wheat flour

  • 1 tablespoon olive oil

  • Spring onion, thinly sliced, for topping


  • 1/4 cucumber, grated  

  • 6 tbsp soy yoghurt

  • juice from 1 lime 

  • 1 garlic clove, minced

  • salt and pepper to taste 

  • 1 spring onion, thinly sliced 


  1. Drape a clean kitchen towel over a large bowl. Grate the zucchini and onion on a box grater and scoop into the towel. Sprinkle with a teaspoon of salt and toss; allow the grated veggies to sit for 10 minutes.

  2. Twist the top of the towel shut and begin squeezing moisture from the zucchini and onion. When you think you’re done, keep squeezing! It’s an arm workout, but you want to release as much liquid as possible.

  3. Combine the flaxseed and water in a small bowl and stir to combine. Set it aside to firm up, about 3 minutes. It should be very goopy and sticky when set. 

  4. Place the zucchini and onion into a large mixing bowl and add the finely chopped leak, corn, garlic, flour, black pepper, thyme, oregano and remaining ½ teaspoon of salt. When the flax egg is set, add that to the bowl and use your hands to mix everything together.

  5. Form the zucchini mixture into patties about 2cm thick and set them aside on a plate. You should be able to make 10. Line another plate with a few paper towels.

  6. Heat the olive oil in a skillet over medium heat. Begin cooking the zucchini fritters in batches, 2 to 3 minutes on each side, until brown and crisp. Transfer to the paper towel-lined plate to soak up any excess oil.

  7. To make the tzatziki just combine all of the ingredients and stir. 

  8. Serve the zucchini fritters with tzatziki and fresh spring onion. 

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