Blog Post

Zucchini Fritters with Corn, Celery and Kale

I call them zucchini fritters for easy identification, but at home we call it a “critter”.

Filled with nutritious “c’s” – courgette (zucchini), corn, celery and kale. Yes, I know kale doesn’t begin with a “c”, but why let a letter get in the way of a perfectly clever food name!

These are usually served up when I’m out of zucchini inspiration or haven’t planned dinner. They’re extremely versatile and any of the vegetables can be substituted.

When I make something like zucchini fritters, I like to pack in as many extra vegetables as I can. The addition of the parmesan, feta and spring onion masks any potentially unpalatable vegetable flavours (in case of fussy palates) and actually makes these delightful patties extremely moreish.

I created this recipe using almond flour to avoid gluten, but it works just as well using plain flour. Flours have different absorption thresholds, so I would recommend that you check the consistency of your batter once you’ve mixed it all together and if it doesn’t look moist enough, add another egg. It should be wet and shiny, but not runny.

If you find yourself in a zucchini quandary and don’t fancy a fritter, why not give my delicious Zucchini Salad with Feta and Blueberries a try.


Zucchini Fritters with Corn, Celery and Kale

These zucchini fritters are so quick and easy to make and they are packed with vegetable goodness. Great served warm or as an on-the-go snack.

  • Author: Julia Pratten
  • Prep Time: 15 mins
  • Cook Time: 10
  • Total Time: 25
  • Yield: 16 1x


  • 4 eggs
  • 1 cup almond flour (you can substitute with plain flour)
  • 1 tsp paprika
  • 1 tsp dried oregano (or another herb/s of your choice)
  • ½ cup frozen corn (top with boiling water to defrost and then drain)
  • 1 medium zucchini, grated/shredded (2 cups)
  • 1 spring/salad onion, finely chopped
  • ½ cup of chopped kale
  • 1 stick celery, finely chopped (1/2 cup)
  • ¼ cup crumbled feta
  • ¼ cup grated parmesan
  • Salt and pepper, to taste
  • 1 tablespoon olive oil


  1. Grate the zucchini onto a kitchen towel and squeeze out excess moisture
  2. Add flour, paprika, salt and pepper to a bowl
  3. Make a well in the middle and mix in the eggs until fully incorporated
  4. Add the rest of the ingredients and stir until the vegetables are coated
  5. Allow the mixture to sit for 10 – 15 minutes
  6. Add some olive oil to a large frying pan
  7. Once heated, scoop dessert-spoon sized portions into the pan and flatten slightly
  8. Cook until just browned on one side, flip and brown the other side before removing from pan


  • Serve with sweet chilli sauce, mayo and sriracha mix or hummus
  • If the consistency looks dry, add another egg
  • Great for freezing – you can make smaller ones and double the amount for packing into lunchboxes

Keywords: vegetarian, healthy, last minute

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