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Vegan Corn & Zucchini Fritters with Herby Summer Salad

Vegan Corn & Zucchini Fritters with Herby Summer Salad (Vegan)

Crispy, golden corn & zucchini fritters meet a bright herby summer salad — light, satisfying, and perfect for warm evenings when you want something fresh but a little indulgent.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: DINNER, Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • Fritters
  • 3 medium potatoes ≈250 g, cooked in skin until tender
  • 1 zucchini grated (medium)
  • ½ can corn rinsed & drained
  • ½ cup scallions or onion, finely chopped (≈60 g)
  • 1 clove garlic minced
  • Approx. 2 tbsp chickpea flour or regular flour
  • 2 –3 tbsp nutritional yeast optional
  • Salt & pepper to taste
  • 2 tbsp oil for frying
  • Optional: breadcrumbs for coating
  • Herby Summer Salad
  • 2 handfuls salad leaves mixed greens
  • 70 g couscous or other quick grain, cooked and cooled
  • 100 g cucumber diced
  • 200 g fresh tomatoes or extra cucumber/watermelon for summer twist
  • 40 g vegan feta optional
  • Handful fresh herbs: coriander mint, or parsley
  • 1 pack 50 g BBQ Crunch flavoured seeds & pulses (or roasted seeds)
  • Lime wedges to serve
  • Dressing simple
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 tsp maple syrup
  • Salt & pepper to taste
  • Vegan swap reminder: Everything here stays vegan. Use maple syrup not honey and vegan feta, and you’re good.

Equipment

  • Large pot (to cook potatoes)
  • Mixing bowl
  • Box grater or food processor (for grating zucchini)
  • Clean tea towel or cheesecloth (to squeeze zucchini)
  • Large non-stick skillet or cast-iron pan
  • Spatula
  • Measuring cups & spoons
  • Baking sheet (optional — for oven finish or reheating)

Method
 

  1. Fritters
  2. 3 medium potatoes (≈250 g), cooked in skin until tender
  3. 1 zucchini, grated (medium)
  4. ½ can corn, rinsed & drained
  5. ½ cup scallions (or onion), finely chopped (≈60 g)
  6. 1 clove garlic, minced
  7. Approx. 2 tbsp chickpea flour (or regular flour)
  8. 2–3 tbsp nutritional yeast (optional)
  9. Salt & pepper, to taste
  10. 2 tbsp oil for frying
  11. Optional: breadcrumbs for coating
  12. Herby Summer Salad
  13. 2 handfuls salad leaves (mixed greens)
  14. 70 g couscous (or other quick grain), cooked and cooled
  15. 100 g cucumber, diced
  16. 200 g fresh tomatoes or extra cucumber/watermelon for summer twist
  17. 40 g vegan feta (optional)
  18. Handful fresh herbs: coriander, mint, or parsley
  19. 1 pack (50 g) BBQ Crunch flavoured seeds & pulses (or roasted seeds)
  20. Lime wedges, to serve
  21. Dressing (simple)
  22. 2 tbsp olive oil
  23. 1 tbsp apple cider vinegar or lemon juice
  24. 1 tsp maple syrup
  25. Salt & pepper, to taste
  26. Vegan swap reminder: Everything here stays vegan. Use maple syrup (not honey) and vegan feta, and you’re good.

Notes

Nutrition & calories (approximate)

I estimate the whole batch at ~660 kcal, giving ~330 kcal per serving. That total includes the oil used for frying and the vegan feta. The fritters supply carbs from potatoes, fiber from corn and zucchini, and some protein from chickpea flour and nutritional yeast. If you want fewer calories, bake or air-fry the fritters and reduce oil.