Crisp-edged corn and zucchini fritters, a brunch staple at Australian cafes, served with avocado and a dollop of yogurt.
Corn and zucchini fritters are a fixture of Australian weekend brunch menus, valued for being quick to make and endlessly adaptable to what's in the fridge. The trick to a good fritter batter is squeezing the moisture out of the grated zucchini first, since skipping that step is the single biggest reason home versions turn out soggy and fall apart in the pan. Fresh or charred corn kernels add sweetness and a pop of texture, while a light batter of egg, flour and a little baking powder holds everything together without becoming a thick pancake. Fried in a shallow layer of oil until each side is deeply golden, the fritters should have crisp, lacy edges and a tender center. Served with smashed avocado, a dollop of yogurt or a poached egg on top, these fritters are the kind of thing found at almost every cafe brunch menu across Australia, equally at home as a quick weeknight dinner.
Serves 4
Grate the zucchini and squeeze it hard in a clean kitchen towel to remove as much liquid as possible.
This is the single most important step — skip it and the batter will be too wet to hold together in the pan.
In a bowl, combine the wrung-out zucchini, corn, eggs, flour, baking powder, feta, scallions, salt and pepper.
Let the batter sit 5 minutes to allow the flour to hydrate.
Heat oil in a large skillet over medium heat.
Drop heaping spoonfuls of batter into the pan, flattening slightly. Fry 3-4 minutes per side until deep golden and cooked through.
Drain briefly on paper towels.
Serve warm topped with sliced avocado and a dollop of yogurt.
Wring the grated zucchini in a towel until it stops dripping — this is what keeps the fritters from turning soggy.
Let the batter rest for 5 minutes before frying so the flour hydrates and holds together better in the pan.
Keep the fritters to a moderate size — overly large fritters cook unevenly, browning outside before the center sets.
Add chopped chorizo or bacon for a heartier, non-vegetarian version.
Swap feta for parmesan for a milder, saltier finish.
Top with smoked salmon and a poached egg for a more substantial brunch plate.
Refrigerate up to 3 days. Reheat in a dry skillet over medium heat to re-crisp; microwaving makes them soft and limp.
Fritters made from vegetables and a light batter have long been part of home cooking traditions worldwide, but the corn and zucchini combination became especially associated with the rise of Australian cafe brunch culture from the 1990s onward.
It's best made fresh, since the zucchini releases more liquid the longer it sits, but you can prep the grated and squeezed zucchini a few hours ahead and mix just before frying.
Canned or frozen corn both work fine — just drain canned corn well or thaw and pat frozen corn dry before adding it to the batter.
This usually means too much liquid remains in the zucchini, or not enough flour was used to bind the batter — squeeze the zucchini harder and add an extra tablespoon of flour if the batter looks loose.
Per serving (200g / 7.1 oz) · 4 servings total
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