Corn & Zucchini Fritters with Sweet Chilli Garlic Dressing

Super tasty and simply scrumptious! The final drizzle of sweet chilli and garlic dressing adds a sweet and pungent balance.

This recipe is created with an almond meal as a gluten-free option, Alternatively, you can effortlessly substitute the almond meal with self-rising flour.

Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.



Topping options:

  • Smashed Avocado
  • Sour Cream
  • Cherry Tomatoes


  1. Combine the Zesty Herb Rub and Olive Oil in a small bowl then rub over the fresh corn cobs. 
  2. Heat a pan on medium and cook the corn, turning every few minutes until browned. Set aside to cool slightly and cut the kernels off the cob and into a large mixing bowl. 
  3. Grate the zucchini and add to the corn.
  4.  Chop spinach leaves and mint and add to zucchini/corn mix.
  5. Add in the almond meal, grated parmesan, and eggs, and mix until well combined.
  6. Drizzle or spray RG extra virgin olive oil into a large frypan, over medium heat and pour a large scoop of the fritter mixture into the pan.
  7. Cook on one side for 5-6 minutes before flipping and cooking the other side for another 5 minutes.
  8. Continue with the rest of the mixture until all fritters are cooked. 
  9. Serve with smashed avocado, sour cream, fresh cherry tomatoes, and a good drizzle of RG Sweet Chilli Garlic dressing.

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