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Crispy zucchini fritters for brunch that are quick and easy to make? Yes please! The cornflour binds them so well that they are near impossible to screw up, and the whipped tofu cream is like a light tangy yoghurt to sauce them up.

You will need

Serves 4


  • 2 large zucchinis, grated
  • Corn kernels from 2 cobs of corn (you can use frozen kernels, about 200g)
  • 200g cooked quinoa
  • 150g cornflour
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Whipped tofu cream

  • 150g silken tofu
  • Lemon juice, to taste
  • Salt, to taste
  • Extra virgin olive oil

To serve

  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • Pickled jalapeños
  • Extra virgin olive oil

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15 mins to prep

20 mins to cook

  1. Step 1

    In a large bowl prepare your fritter mix. Add the zucchini, corn, quinoa, cornflour, smoked paprika and salt. Mix thoroughly until you have a chunky batter. (The more you smush the veggies, the more liquid that will be released to form a nice batter!)

  2. Step 2

    Preheat a non-stick frying pan over medium-high heat and allow to come to temperature before adding a good drizzle of olive oil and placing heaped tablespoons of the batter into the pan. Spread the batter out if needed so they’re roughly even thickness. Cook the fritters for 3–4 minutes on each side or until golden brown and crispy.

  3. Step 3

    Meanwhile to make the whipped tofu cream, place the silken tofu in your blender with a squeeze of lemon juice, a dash of extra virgin olive oil, and a pinch of salt. Blitz on high for a minute until you have achieved a smooth consistency — like a yoghurt! (You may have to wipe the sides of the bowl down with a spatula to ensure it is evenly mixed.) Adjust the seasoning and set aside.

  4. Step 4

    Once you’ve cooked up all the fritter batter, divide the fritters among 4 plates alongside generous dollops of whipped tofu cream before sprinkling on your herbs and pickled jalapeños.

Recipe: Lynton Tapp

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