In South Africa, this veggie is known as Baby Marrow. Whatever you decide to call them these crispy zucchini fritters make a wonderful starter or side, and they’re a delicious way sneak in some veggies.


Recipe type: Starter
Cuisine: South African
  • 3 Cups Zucchini Coarsely Grated
  • 1 Onion Finely Chopped
  • ½ Cup Corn
  • 2 Green Chillies Finely Chopped
  • 1Tsp Garlic Paste
  • 1 Large Egg
  • ½ Cup Self Raising Flour
  • ½ Cup Chickpea Flour
  • Salt to Taste
  • Oil for Frying
  1. Wash zucchini. With skins on, grate them with the coarse side of a grater. Put the grated zucchini in a colander and sprinkle liberally with salt. Let sit and drain for at least 30 minutes while you prepare the other ingredients.
  2. Remove the zucchini by the handful, squeezing to remove as much liquid as you can. Put it in a bowl with onion,corn, green chillies and garlic paste. Mix with a fork. Add the lightly beaten egg and stir. Add flour and chickpea flour. The mixture should be wet but not watery. Add salt to taste.
  3. Heat about ½cm of oil in a pan. Fritters should be shallow fried. When hot, scoop out a spoonful of the zucchini mixture and put it in the pan. Fry on medium heat for about 2-3 minutes or until brown and then turn. Cook for another 2-3 minutes on the other side until browned. Remove fritters and place on a paper towel -lined plate to remove some excess oil.
  4. Serve hot or cold with our sweet chilli sauce.