These Mexican corn fritters are a delicious blend of zucchini, carrots, and corn, bringing vibrant flavours to your plate. Crispy on the outside and tender on the inside, these Mexican zucchini fritters make a perfect side dish or light meal. Enjoy them with a dollop of garlic, lemon yoghurt which makes the perfect addition to the crunch and spice of the Mexican vegetable fritters.
Jump to:
Why you'll love this recipe
Veggie packed: These Mexican corn fritters are loaded with nutritious zucchini, carrots, and corn, making them a great way to boost your vegetable intake while enjoying a flavourful dish.
Versatile: Serve these Mexican zucchini fritters as a side dish, snack, or even a main course with some roasted potatoes and a lovely yoghurt sauce (recipe also included).
Easy to Make: With simple ingredients and straightforward preparation, these zucchini carrot fritters come together quickly, making them a perfect option for busy weeknights or a vegetarian meal prep.
Customizable: Feel free to adjust the spices and ingredients to suit your taste. I've added tofu for a protein boost and a garlicy yoghurt to balance the spiciness of the homemade Mexican spice.
Ingredients
Firm tofu. Firm tofu provides a hearty base for these Mexican corn fritters, adding protein and texture.
Flour and eggs. Flour and eggs helps bind the ingredients together and adds structure to the fritters.
Sweetcorn. Sweetcorn adds a touch of sweetness and texture to the Mexican zucchini fritters. You can use fresh, canned or frozen corn - depending on what you have available.
Carrot and zucchini. Carrot and zucchini in fritters adds a bit of moisture and helps hold the ingredients together, while also adding to the vegetable amount.
Eggs. Eggs act as a binder to hold the fritters together.
Mexican seasoning. I use a homemade Mexican seasoning blend of garlic, onion, dried oregano, cumin, paprika and cayenne pepper. You can adjust to suit your preferences, or you can use store-bought if you prefer.
Sauce. I've used a combination of Greek yoghurt, fresh parsley, lemon juice and garlic. I have the exact quantities below, but you can adjust to your preference or use another sauce.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make corn fritters
- Prepare the mixture
Crumble the firm tofu into a large bowl. Add flour, sweetcorn, shredded carrot, shredded zucchini, eggs and Mexican seasoning. Mix well to combine. It should start to stick together.
- Cook the fritters
Heat olive oil in a non-stick skillet over medium heat.
Spoon dollops of the fritter mixture into your hand and squeeze tightly to lock the ingredients together. Add to the hot pan, flattening the fritters slightly.
Cook for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and set aside on paper towels to drain any excess oil. - Prepare the sauce
In a small bowl, combine Greek yogurt, finely chopped parsley, lemon juice, and minced garlic. Mix until smooth and well combined.
- Serve
Serve the Mexican zucchini carrot corn fritters warm with the Greek yogurt sauce on the side. Enjoy them as an appetizer, side dish, or light meal.
I also served mine with some roasted potatoes (instructions provided in the recipe card) so the fritters could be a meal prep.
Top Tip
Ensure the skillet is hot before adding the fritter mixture. A hot pan helps achieve a golden, crispy exterior. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate quickly.
Recommended equipment
Meal prep and leftovers
Meal prepping is a great way to save time during busy weeks by preparing meals in advance, ensuring you have healthy options readily available. These Mexican zucchini carrot corn fritters are perfect for meal prep, as they hold up well when stored and can be easily reheated.
Storing
Store the cooked fritters in an airtight container in the refrigerator for up to 5 days. For best results, place parchment paper between layers to prevent them from sticking together.
Reheating
For the best texture, reheat the fritters on a skillet over medium heat until crispy and heated through. If cooking roast potatoes with them and reheating, these are best reheated on the stove in the same way.
You can also use an air fryer set to 180°C (350°F) for a few minutes to regain their crispiness, or reheat them in the oven at 180°C (350°F) for about 10 minutes.
If using a microwave, they will be less crispy but still tasty—heat them on high for about 1-2 minutes.
Freezing
Freeze cooked fritters in a single layer on a baking sheet before transferring them to a freezer bag or airtight container. They can be frozen for up to 6 months. Reheat from frozen using the oven or air fryer to restore their crispiness.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Fritters pair well with a variety of sides and sauces, making them a versatile dish. You can serve them with a fresh salad, a dollop of Greek yogurt or sour cream, or even with a tangy dipping sauce. These Mexican corn fritters, in particular, complement dishes like guacamole, salsa, or a light cucumber salad for a refreshing contrast.
As these are often a meal prep in my house, I'll include some roast potatoes as a side.
Yes, you can freeze corn fritters, including these Mexican sweet corn fritters. After cooking, allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 6 months and reheat on the stove or air fryer for best results.
Yes, fritters can be baked for a healthier alternative to frying. To bake these Mexican zucchini fritters, preheat your oven to 200°C (400°F), place the fritters on a lined baking sheet, and bake for about 20-25 minutes, flipping halfway through. They may not be as crispy as pan-fried, but they’ll still be delicious and slightly lighter.
Other vegetarian recipes you might like
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
I'd love to hear from you! Sign up for my email list and follow along on Instagram, Facebook, Youtube or Pinterest. If you loved my recipe, please consider leaving a star rating and comment down below.
Recipe
Mexican Vegetable Fritters (Zucchini, Carrot, Corn)
Ingredients
Mexican fritters
- 450 g firm tofu
- ⅓ cup flour
- 1 cup sweetcorn drained
- 1 carrot shredded
- 1 zucchini shredded
- 2 eggs
- 2 tablespoon extra virgin olive oil for cooking
Mexican seasoning, optional (or use store bought)
- 5 g (1 tsp) garlic powder
- 5 g (1 tsp) onion powder
- 5 g (2 tsp) dried oregano
- 10 g (2 tsp) cumin powder
- 10 g (2 tsp) paprika
- 3 g (¼ tsp) cayenne pepper
Sauce
- 120 g (½ cup) greek yoghurt
- 15 g (1 tbsp) fresh parsley finely chopped
- 30 ml (½) lemon juice
- 2 cloves garlic
Roast potatoes, optional
- 4 all-rounder potatoes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon paprika
Instructions
Roast potatoes (optional)
- Add cubed potatoes to an oven safe pan. Coat with olive oil and paprika and spread evenly.
- Bake for 40 minutes @180C or until golden.
Mexican Fritters
- Shred and squeeze excess liquid from zucchini and carrot.
- Crumble tofu using your hands and add the rest of the mexican fritter ingredients (except olive oil) with the Mexican seasoning. Combine well.
- Add a dollop of the Mexican corn fritter mixture to your hands and squeeze tightly until they form balls.
- Add to heated and oiled pan, flatten slightly, and cook for 3-4 minutes each side or until they're golden brown. Remove and repeat for the whole batch adding extra olive oil between batches if needed.
Sauce
- Mix together sauce ingredients
Serve
- Serve Mexican zucchini fritters with the homemade sauce and roasted potatoes (or other additions you like). See post for meal prep and leftovers information.
Leave a Reply