Mexican Vegetable Fritters (Zucchini, Carrot, Corn)
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Mexican sweet corn fritters combine the freshness of zucchini and the sweetness of corn with a hint of spice. These Mexican carrot fritters are easy to make and add a delightful crunch to any meal. Serve them as a tasty appetizer or a satisfying snack.Note - ingredients can be approximate
Ingredients
Mexican fritters
- 450 g (1 lb) firm tofu, note 1
- 40 g (⅓ cup) flour,
- 250 g (1 cup) sweetcorn, approx.1 tin, drained, see note 2
- 1 carrot,
- 1 zucchini,
- 2 eggs
- 2 tablespoon mexican seasoning , store bought or homemade (see note 4)
- 2 tablespoon extra virgin olive oil, for cooking
Sauce
- 120 g (½ cups) greek yoghurt
- 1 tablespoon fresh parsley, finely chopped
- ½ lemon, juice, approx. 30ml
- 2 cloves garlic, crushed
Roast potatoes, optional
- 400 g (1 lb) all-rounder potatoes, approx. 4, peeled (optional) and cubed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon paprika
Instructions
Prepare ingredients
- Grate/shred 1 carrot and 1 zucchini. Squeeze excess liquid out using a paper towel.
- If using 400 g (1 lb) all-rounder potatoes, peel (optional) and cut into cubes.
- Mix together sauce ingredients: 120 g (½ cups) greek yoghurt, 1 tbsp fresh parsley, ½ lemon, 2 cloves garlic. Refrigerate.
Roast potatoes (optional)
- Add 400 g (1 lb) all-rounder potatoes (cubed) to an oven safe pan. Coat with 1 tbsp extra virgin olive oil and 1 tbsp paprika and spread evenly.
- Bake for 40 minutes at 200°C / 400°F or until golden.
Mexican Fritters
- Heat pan over medium heat with a small amount of the oil.
- Crumble 450 g (1 lb) firm tofu using your hands and mix together with 40 g (⅓ cup) flour, 250 g (1 cup) sweetcorn, 1 carrot, 1 zucchini, 2 eggs, 2 tbsp 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 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.
Serve
- Serve Mexican zucchini fritters with the homemade sauce and roasted potatoes (or other additions you like).
Video
Notes
Note 1 - Firm Tofu
Firm or Extra-Firm (preferable) are recommended over silken tofu as the silken tofu will add too much moisture into the fritters. Extra firm in particular can be broken up easily and holds its shape
Note 2 - Sweet corn
You can use tinned (make sure you drain it) or frozen (make sure to thaw and pat dry).
Note 3 - Carrot and Zucchini
Squeeze excess moisture out using a paper towel. It doesn't have to be perfect, but just a squeeze to get the main water amount out will suffice.
Note 4 - Taco Seasoning
I recommend using homemade taco seasoning as it is customisable to your flavour preferences. But you can use store-bought if preferred.
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
Stove (recommended): approx. 2-3 minutes each side (potatoes can be reheated the same way)
Air Fryer/Oven: 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.
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.
Nutrition
Serving: 3fritters, sauce, potatoesCalories: 439kcalCarbohydrates: 48gProtein: 22gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 84mgSodium: 187mgPotassium: 879mgFiber: 7gSugar: 9gVitamin A: 5573IUVitamin C: 42mgCalcium: 229mgIron: 4mg
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