Zucchini Corn & Ricotta Fritters

Feeds 4-5

Prep 2 mins

Cooking Time 20 mins


4 zucchini

3 shallots

1 cob of corn

1/2 cup of ricotta

3/4 cup plain flour

1 teaspoon baking powder

1 teaspoon sea salt

1/2 teaspoon cracked pepper

1 large egg

Zest of a lemon

1 heaped tablespoon parsley

1 heaped tablespoon mint

1/4 cup olive oil (plus extra if necessary)

Zucchini Corn & Ricotta Fritters


  1. Using a box grater, grate zucchini, and place in a colander. Season with salt and set aside for 20 minutes.
  2. Steam the corn for a few minutes and cut the kernels off the cob. Alternatively, use 125g tin corn.
  3. Finely chop the shallots, corn, and herbs, and grate the lemon zest. Place in a large bowl.
  4. Over a sink, squeeze all liquid out of the zucchini
  5. Add the zucchini to the bowl with the herbs along with the ricotta, 1 teaspoon salt, pepper, flour, baking powder, and the beaten egg.
  6. Stir to combine.
  7. Heat a large fry pan on medium heat and add olive oil.
  8. Using a tablespoon, scoop in a heaped spoonful of the mixture. Lower the heat if the fritters cook too quickly.
  9. Add 4 fritters at a time. After a few minutes or when you see the edges start to brown, use a spatula to flip. Press down and cook for another few minutes.
  10. Once cooked place on absorbent paper.
  11. Finish cooking the remaining fritters.
  12. Serve with tzatziki and a squeeze of lemon, topped with more herbs.

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