Corn and courgette fritters
6th September 2009

Corn and courgette fritters

By Lauren Photography by

Not being a morning person makes me by default a big brunch fan—you still get to enjoy a great Kiwi breakfast, just a little later in the day.  And I think just about every Kiwi out there has their own corn fritter recipe, whether it uses fresh corn or canned, cream-style or whole kernels, it seems like one of those recipes we are armed with as an essential part of our antipodean upbringing. This is my take, a recipe that has evolved over my 26 years, tweaked and fine-tuned over many a weekend brunch with friends and family.  The addition of grated courgette keeps the fritters nice and light, along with using a relatively small amount of flour.

Last weekend we had these with a side of bacon, grilled eggplant steaks and a little avocado salsa, but they are great with any number of sides:  smoked salmon, grilled tomatoes, fried red onions, grilled red peppers, salad greens, sausages, chutney, sweet chilli sauce, sour cream, topped with a poached egg, the list goes on…


Makes around 12 palm-sized fritters
  • Corn and courgette fritters
  • 410g can cream-style corn
  • 1 large or 2 small courgettes, grated (~1 cup)
  • 2 stalks spring onion, finely diced
  • 1/2 tsp ground coriander
  • 1/2 tsp mild curry powder (optional)
  • 2 tbsp sweet chilli sauce
  • 2 eggs, lightly beaten
  • 1/4 cup fresh coriander, chopped
  • 1/2 cup self-raising flour
  • Oil and a little butter* for frying – the butter is the secret to getting a nice crispy edge on the fritters, but you don’t need to fry them exclusively in butter. I used a little canola oil and about half a teaspoon of butter for each batch. Another delicious thing to do is fry up your bacon first, and then cook the fritters in the bacon dripping.
  • Avocado salsa
  • 1/2 - 1/4 of a red onion, depending on your taste
  • Juice of one lime
  • Juice of half a lemon
  • One ripe avocado
  • Handful of sweet cherry tomatoes
  • 1 minced red chilli (optional)
  • 1/4 cup fresh coriander, chopped
  • Salt and Pepper to taste


  • Corn and courgette fritters
  • 1. In a large mixing bowl combine the corn and grated courgettes.
  • 2. Add spring onion, ground coriander, curry powder, sweet chilli sauce, eggs and coriander, and mix well.
  • 3. Finally add the flour and mix until just combined.
  • 4. Heat a little butter and oil in a frying pan.
  • 5. Turn your oven on low and warm your plates while you cook the fritters, this way you can keep cooked fritters warm while you cook more.
  • 6. When your pan starts to sizzle, add spoonfuls of mixture and cook the fritters in batches (3-4 at a time depending on the size of your pan).
  • 7. Cook on a medium-high heat for a few minutes, until little bubbles appear on the top surface of the fritter.
  • 8. Turn the fritters and cook until golden. Place on paper towel to drain.
  • *For dairy-free omit the butter and fry in olive or canola oil
  • Avocado salsa
  • 1. Finely dice the onion and place in a medium sized mixing bowl.
  • 2. Pour the lemon and lime juice over the onion while you prepare the other ingredients – I find this takes some of the sting out of the onion.
  • 3. Chop the avocado into 1-2cm cubes, and quarter the cherry tomatoes.
  • 4. Add all the remaining ingredients to the onion and mix until well combined. Season to taste. Reserve while you cook the fritters.


  1. Even though I AM a morning person, I’d still want to enjoy that gorgeous dish :)

  2. Yum! These look amazing! Thanks for the post!

  3. the foods of breakfast and brunch are some of my absolute favorites, and although i don’t have a corn fritter recipe in my repertoire, i can now yank the one you’ve honed and perfected and make it my own–great recipe and lovely photos!

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