Corn & courgette/zucchini fritters

summer corn and zuccini fritters 1.jpg

There’s nothing better than a delicious, indulgent brunch after an epic ride. Here, Aussie brunch baron Stuart McKenzie shares a bangin' fritter recipe that taste as good as it looks

Ingredients (serves 4) 

  • 4 fresh corn cobs

  • Olive oil

  • 2 zucchini (courgettes), grated

  • 1 red onion, finely diced

  • Half a bunch of coriander leaves picked and roughly chopped

  • 2 free-range eggs

  • 150g self-raising flour

  • 4 free-range eggs

  • 2 firm, ripe avocados, halved, stones removed

  • Juice of 1/2 lemon

  • 200ml Kasundi (Indian-spiced ketchup)

  • 4tbsp sour cream

  • Pea shoots or micro herbs, to garnish

  • Smoked salmon or fried bacon, to serve (optional)


  1. Preheat the oven to 180°C/ fan 350°F/Gas mark 4. Place the cobs on

  2. a baking tray, drizzle with a little olive oil and roast for 45 minutes. Allow to cool, then use a sharp knife to remove the corn kernels.

  3. Place the corn, zucchini, onion and coriander in a large bowl. Add the two eggs and flour and mix well. Season with sea salt and freshly round pepper.

  4. Heat 200ml of olive oil in a large heavy-based frying pan over a high heat. Using an ice-cream scoop, scoop balls of the fritter mixture and add to the hot oil. Gently press the fritters down with the back of the scoop to flatten them slightly. Take care, as the oil can spit.

  5. Cook the fritters for 2 minutes on one side, then turn them over and cook for a further 2 minutes, or until golden brown and cooked through. You should have enough batter to make 12 fritters.

  6. Poach the eggs for 2-4 minutes in a pan of simmering water. Meanwhile, spoon the avocado flesh into a small mixing bowl. Add the lemon juice and season with salt and pepper. Crush everything together with a fork and set aside.

  7. To serve, spread 2 heaped tbsps of Kasundi over each plate, then top with three corn fritters. Top with some avocado, a poached egg and some sour cream and garnish with pea shoots. Serve with a side of smoked salmon or fried bacon if the troops are hungry.


If, like us, your social feed is full of styled-up brunches and flat white milk art, you need this book in your life. From rainbow salads to photogenic porridge, this book will show you how to achieve the art of delicious, colourful café-style brunches and lunches in your own kitchen at home. Your friends might never leave. All Day Cafe by Stuart McKenzie (Murdoch Books, £16.99)

tan doan