Zucchini and Corn Fritters

Zucchini and Corn Fritters
This recipe is created by Chef Adrian Richardson for Tefal in partnership with Good Chef Bad Chef.
Serves: 2
Prep time: 1 hr, 10 mins
Cook time: 2-4 mins


For the fritters

  • 2 large zucchinis, grated and salted
  • 2 eggs, lightly whisked
  • 1 tbsp hemp seeds
  • 1 tbsp flaxseed meal
  • 1 tbsp nutritional yeast
  • 1 cup corn kernels
  • 2 garlic cloves, microplaned
  • ½ cup all-purpose flour
  • 1 tsp paprika, or to taste
  • Salt & pepper
  • 1 tbsp fresh basil, roughly torn

Beetroot infused sour cream

  • ¼ cup sour cream
  • 1 baby beetroot
  • 1 tbsp baby beetroot brine
  • 1 bunch chives, finely chopped
  • Salt and pepper, to taste


1. Grate zucchinis and place in a colander with a pinch of salt over a bowl. Leave for an hour to remove excess liquid. After an hour, squeeze out any excess liquid.

2. In a large mixing bowl stir all ingredients for the fritters until combined and let rest for 5 minutes.

3. Spoon mixture into fritters and place in a well oiled non-stick pan, patting down with a spatula.

4. Fry fritters for around 2-4 minutes or until golden on both sides, time will vary depending on the size of your fritters.

5. Place sour cream in a bowl and stir through roughly chopped beetroot, brine from beetroot jar and chives. Taste and season with salt and pepper if you wish.