Corn and Zucchini Fritters with Tomato Salad

Time: 10-15 minutes       Serves: 2         Difficulty: Easy


  • 1/2 zucchini grated or chopped finely
  • 2 spring onions chopped
  • 3 eggs
  • Olive oil
  • 310g can corn kernels (or fresh even better!)
  • Cherry tomatoes halved (about 8-10)
  • 1 Tblsp flour
  • Salt and pepper
  • Mushrooms sliced (2-3 average sized)
  • Baby spinach-1 good handful


  1. Combine corn, zucchini, onions, flour and eggs along with salt and pepper and mix well.
  2. Heat a pan (add a little oil if necessary) and spoon egg mixture into the pan. Cook until golden. Cook mushrooms at the same time.
  3. Stack the corn fritters with layers of baby spinach in between and top with cooked mushrooms.
  4. Garnish with halved cherry tomato’s light drizzled with olive oil (and balsamic vinegar or a little sea salt if desired).