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Who doesn’t love Corn Fritters?

Well, these are even better.

And they have less than half the Carb content of Corn Fritters.

Get creative with your serving accompaniments – I also love crispy Bacon and Haloumi as a side with these for brunch.

Please note this recipe makes 5 serves of 3 fritters about 10cm in diameter – great if you’re hosting breakfast or brunch – or if you want to make a large batch and freeze. I’ve enjoyed them reheated for lunches during the week.

Prep Time: 15 minutes

Carbs per fritter: 1.5g

Cook Time: 10 minutes

Ingredients – Fritters

  • 1/2 cup Low Carb Bread Mix
  • 4 Eggs
  • 500g Zucchini – chopped small
  • 2 tablespoon Chopped Chives
  • 2 teaspoon Cumin
  • 100g Feta, crumbled
  • Salt & Pepper to taste

Ingredients – To Serve

  • 1 Small Avocado Sliced
  • 30g Baby Rocket
  • 200g Plain Greek Yogurt
  • 1/2 Bunch Chopped Mint
  • 1 Small, Finely Chopped Cucumber



  1. Place the Low Carb Bread Mix into a large mixing bowl and add cumin, combine, then make a well in the centre.
  2. In a separate bowl, whisk the eggs
  3. Pour the eggs into the Bread Mix & fold in the zucchini, chives and feta.
  4. Gently stir mixture until well combined.
  5. Add a splash of any milk if required.
  6. Preheat a pan with some oil to medium heat.
  7. Spoon out fritters using a heaped tablespoon.
  8. This batch will make about 15 medium-sized fritters
  9. This means 5 servings of 3 Fritters (or more for you if you are hungry!)
  10. Cook each fritter for 2-3 minutes, or until they’re golden brown and flip and cook the other side.
  11. In a bowl, mix yoghurt, mint and cucumber.
  12. Serve fritters with avocado, rocket and minty yoghurt sauce – delish!

Enjoy your zucchini fritters with Haloumi, Bacon, Salsa or Salad.

Or on a Burger.

Or simply on their own. You can also use a mix of cauliflower, broccoli or mushies if you have leftover veggies to use up!