How to Cook Cauliflower, Corn and Zucchini Fritters | CFYL Recipe
Cauliflower Corn and Zucchini Fritters

Zucchini & Corn Fritters

Rated 4.1 out of 5
4.1 out of 5 stars (based on 27 reviews)

Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 40 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

Irresistibly crispy on the outside and soft and pillowy on the inside, not only are these fritters delicious, they also pack in multiple kinds of fiber-rich vegetables and nutritionally beneficial spices. The “dough” is made...


  • 2 cups shredded zucchini
  • 1 cup mashed chickpeas
  • 1 cup frozen corn, thawed
  • 2 eggs
  • 1 cup almond meal
  • ¼ cup chopped parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 2 tablespoons sriracha sauce (pesto can be substituted)
  • ¾ cup plain Greek yogurt
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Nutrition Facts


358 cals


20 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g


33 g


7 g


7 g


17 g


406 mg


  1. In a large bowl, combine zucchini, chickpeas, corn, eggs, almond meal, parsley, salt, pepper, turmeric, and cumin.
  2. Heat olive oil in a non-stick sauté pan over medium-high heat. Using a 2-tablespoon scoop, portion fritters into pan, cooking on both sides for about 2 minutes per side, or until golden brown.
  3. Meanwhile, in a small bowl, whisk together sriracha and yogurt. Serve with fritters.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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