Corn and Zucchini Fritters

A healthier take on corn fritters!

These are great for dinner, or chopped up and over a salad for lunch. 


2 cobs of corn - I buy organic ones with the husks still on 

150g of grated zucchini

2 eggs lightly beaten

1/3 cup almond milk

1 cup buckwheat flour (or your flour of choice)

1/2 tsp ground cumin

Himalayan salt and cracked pepper to taste

Coconut oil for cooking

Tomato and avocado to serve 

Avocado or Coyo to serve 


1. Cut corn off the cob and add to a bowl with, zucchini, eggs and milk. Whisk together. 

2. Sift in flour and cumin. Add salt and pepper. 

3. Heat some oil in the pan. Add mixture in desired fritter size. Cook then flip with a spatula once golden. Cook fritters in batches and keep warm in the oven. 

Serve with tomato, avocado and coyo.



Kate Caddle

Kate Caddle is a life coach, writer, & intimate event facilitator.

She works with women whose lives look great on paper, but don’t feel so great on the inside. Helping them overcome jealousy, comparison and perfectionism, so they can take back their power, stop playing victim, and show up in their full potential.