World Recipes: New Zealand Zucchini and Corn Fritters Recipe (2024)

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World Recipes: New Zealand Zucchini and Corn Fritters Recipe (1)I thought I would start sharing some of my favorite recipes from around the world that I love to cook, starting with one from my home country of New Zealand: Courgette and sweetcorn fritters.

In times when we can’t travel, one way to keep in touch with our travel roots is to cook dishes from around the world, dishes that we have enjoyed in different countries that we have visited, or from countries that we haven’t yet had a chance to visit but would like to.

A big part of discovering a culture is by exploring its cuisine, and this is absolutely something that you can begin to do at home, by cooking different dishes.

Corn fritters are a Kiwi classic, a part of our culture, and they are a dish that I have been making for many, many years. In fact, they are one of the first regular dishes that I started cooking for myself when I moved out of home when I was 18.

Usually eaten for brunch in New Zealand, I prefer to have them for dinner with steamed vegetables or salad – it makes for a cheap, quick, and easy meal.

World Recipes: New Zealand Zucchini and Corn Fritters Recipe (2)

Over the years I have been making them, I have tweaked my recipe a lot, and they have now morphed into courgette and sweetcorn fritters.

These courgette and sweetcorn fritters really are super quick and easy to make, and you can even double the ingredients to make a big batch of the fritter batter because it keeps well in the fridge for a few days, I imagine it would freeze well too but I have never tried.

If you don’t like courgette, then you can leave it out, the same with the onion, the spinach, and the red or green pepper. It’s a pretty flexible dish. You can even add chopped-up bacon or chorizo if you are a meat lover.

So here it is, my easy courgette and sweetcorn fritters recipe!

World Recipes: New Zealand Zucchini and Corn Fritters Recipe (3)

Katie’s Courgette and Corn Fritters Recipe

Ingredients

  • 1 410g/15 ounce can whole kernel sweetcorn, or two cooked cobs of sweetcorn
  • 1/4 cup chopped fresh coriander/cilantro
  • 3/4 cup self-raising flour
  • 1 small red onion, diced
  • 1 small red or green pepper, diced
  • 3 cloves garlic, crushed or finely chopped
  • salt to taste
  • ground black pepper to taste
  • 3 eggs
  • 1 cup grated cheese (I use mozzarella but you can use any)
  • 2 tablespoons extra virgin olive oil or butter
  • 1 grated courgette/zucchini
  • 2 handfuls of baby spinach leaves (optional)

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Instructions

In a bowl add the eggs and whisk lightly with the salt, black pepper, and chopped cilantro to combine.

Add the flour, bit by bit, beating lightly with a whisk till you have a smooth batter with no lumps with a similar consistency to a pancake batter. You may not need to use all the flour to get this consistency, if it is too thick you can add another egg or a small amount of milk or soy milk.

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Sauté chopped onions, peppers, and courgette in oil or butter for a few minutes. Add baby spinach and crushed garlic and cook till the spinach is wilted.

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Drain cans of corn or cut off kernels if using corn cobs and add to the batter along with grated cheese and sautéed vegetables. Combine.

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Heat a non-stick pan over medium-high heat, and add a drizzle of oil or butter. Place around two tablespoons of the corn fritter batter into the pan. Lightly press the batter outwards evenly to form a fritter. You can cook two to three fritters at a time.

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Let the fritters cook in the oil for about 3-4 minutes, you will see the edges starting to turn golden. Then carefully using a spatula flip the corn and zucchini fritters over to cook the other side.

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Once both sides are golden brown then remove from the pan and set on a tray lined with a paper towel to absorb any extra oil.

Serve the fritters warm.

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Some Further Tips:

  • You can serve these with salad or steamed vegetables on the side if you are having them for dinner, or with poached eggs and bacon or smoked salmon for breakfast.
  • They also go great with slices of avocado, cherry tomatoes, and halloumi or brie cheese, and I love having them with sweet chilli sauce and a dollop of greek yogurt or sour cream.
  • If you have a non-stick pan, then you should definitely use it, as they have a tendency to stick to the pan because of the cheese.
  • You can make easily make these vegan courgette and sweetcorn fritters by switching the cheese to vegan grated cheese and using a vegan egg substitute instead of eggs. I have tried this and they still turned out great.
  • Courgette and sweetcorn fritters are a great camping meal, or an easy meal to cook if you are housesitting or staying in a vacation rentalas they don’t take long to prepare and cook, you don’t need many ingredients, and you only need a bowl or a pot to make the batter in.
  • Using a hand whisk works best, but if you don’t have access to one then you can just use a fork, just make sure to get out any flour lumps the best you can.

I hope you enjoy this quick and easy courgette and sweetcorn fritters recipe, it’s Kiwi as bro.

If you liked this post, make sure to check out my other food-related posts:

  • World Dishes: Italian Gnocchi Recipe
  • The Best Louisiana Food Guide to Tantalise your Tastebuds
  • The Best Cheap Eats Hong Kong Guide
  • The Best Markets in London
  • The Best Cheap Eats in Auckland, New Zealand
  • Eating Anchorage and Other Tales from the City

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by theworldonmynecklace | 6 Comments

6 Comments on World Dishes: New Zealand Courgette and Sweetcorn Fritters Recipe

  1. Super! This is so relevant for me! My daughter loves corn, so I think she will like it. Thanks for sharing!

    Reply

    • That’s great John, I hope she enjoys them 🙂

      Reply

  2. This looks amazing! And I have everything so I am so doing this on Thursday for lunch. Thanks so much for sharing.

    Reply

    • Thanks Marisabel, please come back and let me know what you think once you make them

      Reply

  3. Damn that looks good!! I actually live in new Zealand right now 😀
    I need to try those!

    Reply

    • You should try them Pauline, they are honestly so easy

      Reply

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World Recipes: New Zealand Zucchini and Corn Fritters Recipe (2024)

FAQs

What country is corn fritters from? ›

Corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of maize (corn). Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung.

Why are my fritters not crispy? ›

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Why are my corn fritters falling apart? ›

If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.

How do you keep fritters from falling apart? ›

Get the skillet searing hot.

A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together. A pan that's too cool will create a lackluster crust that could result in a floppy fritter if you're not careful.

What is the difference between corn fritters and hush puppies? ›

What's the difference between corn fritters and hush puppies? While both corn fritters and hush puppies are deliciously crispy fried treats, corn fritters require a key ingredient: corn. Whether fresh or frozen, corn is the main ingredient in fritters, while cornmeal is the star of hush puppy recipes.

What are British fritters? ›

United Kingdom. In British fish and chip shops, the fish and chips can be accompanied by "fritters", which means a food item, such as a slice of potato, a pineapple ring, an apple ring or chunks, or mushy peas fried in batter.

Does baking soda make fritters crispy? ›

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Why do you put baking powder in fritters? ›

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

What makes batter more crispy? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Why are my zucchini fritters sticking to the pan? ›

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together. If you have a non-stick frying pan, opt for that as well.

How can I thicken my fritter batter? ›

Adding flour to a wetter batter will give you the thick consistency you want. Add crumbled stock cubes for a flavourful kick! Add as little or as much as you like (or none at all), depending on the flavour you want.

Why are my zucchini fritters oily? ›

The second reason could be that the fritters were added to the pan too early and the oil soaked in. Make sure the oil is hot before adding in the batter so that it sizzles and then make sure to drain the excess oil by sitting them on a paper towel first before serving. Can you freeze zucchini fritters?

What can I use to bind fritters instead of egg? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

What is the purpose of the egg in fritters? ›

Alternatively, don't use them at all. The eggs are there with the flour to bind the fritters together, and to make the fritters rise a little, but they're not absolutely necessary where cheese will melt and act as binding.

Where did corn originate from what country? ›

Corn was originally domesticated in Mexico by native peoples by about 9,000 years ago. They used many generations of selective breeding to transform a wild teosinte grass with small grains into the rich source of food that is modern Zea mays.

Where did fritter come from? ›

The word "fritter" comes from the Latin word "frigo", which means "to fry". The word in Old French was "friture", in Middle English, " fryture".

Is corn from Spain or Mexico? ›

Originally from Mesoamerica, more specifically Mexico, corn is now found in all parts of the world where the crop can grow. Today 40% of all corn that is cultivated is consumed by people, while the remaining 60% is used to feed animals, and to support consumer goods industries all over the world.

Is corn from America or Europe? ›

Maize (Zea mays L.) is one of the major crops of the world for feed, food, and industrial uses. It was originated in Central America and introduced into Europe and other continents after Columbus trips at the end of the 15th century.

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