Jan 13, 2013

Vegan Zucchini Corn Fritters


These savory pancakes are the perfect side dish for a variety of meals. They also make an elegant appetizer or even a satisfying main dish. It took me a couple of tries to get this one right… with no eggs, no oil and no gluten, it can be tricky! Traditionally a summer dish, I love them any time of year…


  • 1 1/4 cups corn flour (NOT corn meal. Corn flour is also called Masa. You can find it in the Latin section of your grocery store).
  • 1 TBS baking powder
  • 2 tsp date sugar or any minimally processed sweetener
  • 1/4 tsp red pepper flakes
  • 1 TBS ground flax seeds
  • 3 TBS water
  • 1 1/2 cups soy milk (or other non-dairy milk)
  • 1 cup coarsely grated zucchini
  • 1 cup fresh corn niblets (or frozen and thawed)
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped cilantro
  • 1 stalk chopped green onion



  1. Combine the flax meal with the water and set aside. 
  2. Combine remaining dry ingredients.
  3. Chop all your veggies.
  4. Add the milk and flax mixture to the corn flour mixture. Whisk to combine.
  5. Add all of the veggies and the cilantro and mix well.
  6. Heat a non-stick skillet on medium-low to medium heat. 
  7. When skillet is hot, drop batter by ladle or ice-cream scoop. Flatten a bit with your ladle or scoop to form the fritters. They should be about 3 1/2 – 4 inches in diameter.
  8. When the fritters look dry around the edges, flip and cook until golden brown. BE PATIENT. You only want to flip them once. They won’t burn at the temperature you’re using. It’s important that most of the moisture is cooked off before you flip them or they will be too mushy on the inside.
This is how they should look before you flip them!

Serve with a little vegan sour cream or some salsa!


Makes 12-14 fritters. Enjoy!

Healthy trails, 

32 responses to “Vegan Zucchini Corn Fritters”

  1. Cynthia says:

    This looks pretty yummy, I'm going to share and save this for later!

  2. Helyn says:

    Thank you Cynthia!

  3. Wow – these sound really great! I discovered your recipe thru Healthy Vegan Fridays : )

  4. Kathleen says:

    Had these for dinner yesterday. Yummy! and not as difficult as I feared.

  5. Krista says:

    These are wonderful! My three kids gobbled them up with black beans and salsa on top! Will definitely make again, thank you!

  6. Helyn says:

    That's terrific Krista! Thanks for letting me know! πŸ™‚

  7. Helyn says:

    Awesome, Kathleen! Thanks for sharing!! πŸ™‚

  8. Lori Weston says:

    Could you substitute corn flour for chickpea flour?

  9. Helyn says:

    Lori I think that would be fine though I haven't tried using chickpea flour in this recipe. Let me know how it works out!

  10. TDKK Farm says:

    These were delicious! I think I'll sub these for cornbread the next time I make chili.

  11. TDKK Farm says:

    This comment has been removed by a blog administrator.

  12. Helyn says:

    Glad you enjoyed them! Thanks for the feedback πŸ™‚

  13. Anonymous says:

    Can these be cooked in a regular (no Teflon) stainless steel pan? Thx Suzanne

  14. Helyn says:

    Yes! Just make sure you use a bit of oil for the pan in between batches so they don't stick.

  15. Anonymous says:

    I made these today and they were a big hit with the family. They will be added to our favourite meal rotation for sure!

  16. Helyn says:

    Yay!! Thanks for the feedback! πŸ™‚

  17. Anonymous says:

    these were awesome! I added some cumin and jalapeno and topped them with a blackbean enchilada mix – with guac on side… My new favorite meal!

  18. Anonymous says:

    These were great! I didn't have masa, so substituted whole spelt flour and cornmeal. The dough was a tad heavy so next time will definitely use masa, and I like the idea of topping them with salsa and beans. Thanks, Helyn!

  19. Helyn says:

    Great! You're very welcome πŸ™‚

  20. Vicky says:

    These look wondrful – I'm always on the look out for good zucchini fritters!

  21. Gina says:

    This is my new favorite recipe–it's outstanding! Why have I never thought to use masa as it's used in this recipe (only ever use to make tortillas or vegan tamales)? I love masa, and it's perfect for this. Delicious!! Thanks.

  22. Helyn says:

    You're welcome, Gina! So happy to hear you enjoyed them!

  23. Charlene says:

    I made these last night, and ohhh, were they fantastic! My husband, who is not vegan or even vegetarian, loved them, too! Thank you so much. I have recommended them to my bff (vegan) and my sister-in-law, who's about to begin the Eat to Live program.

  24. Helyn says:

    Great news! Thanks, Charlene!

  25. Anonymous says:

    absolutely delicious. I added a little jalapeno and cumin and these are awesome. Even a little cheese (if your not vegan)

    Thanks so much for sharing – loved them

  26. Helyn says:

    You're very welcome! Thanks for the feedback!

  27. Elaine says:

    Easy and awesome……everyone loved them.

  28. Helyn says:

    YAY! Thanks for the feedback, Elaine! πŸ™‚

  29. Elaine says:

    These will be great with my beans and vege dogs tonite instead of corn bread.

  30. Rose says:

    I'm cooking these right now for tonight's dinner. I used chickpea flour rather than corn flour. They are delicious, but they do take a long time to cook. Probably using other flours would speed up the cooking – chickpea flour is very dense. I used poblano pepper instead of bell for a slightly spicier flavor and added a bit more cracked red pepper. The addition of cumin sounds like a good idea,,, I'll try that next time. I used to make zucchini fritters often, with egg and white flour, so it's nice to come across this adaptation of a comfort food recipe.

  31. Helyn says:

    Thanks for the feedback, Rose!

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