Sweet Corn and Zucchini Fritter Tacos
These Sweet Corn and Zucchini Fritter Tacos bring together the crispy goodness of pan-fried vegetable fritters with the freshness and flavor of a well-assembled taco. The fritters are tender inside, golden outside, packed with juicy corn kernels and grated zucchini, and seasoned to perfection. Served in warm tortillas with avocado, yogurt-lime sauce, and crunchy cabbage, these tacos are a fun, wholesome twist on classic taco night.
Time & Details
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35–40 minutes
Servings: 4 tacos (2 servings)
Difficulty: Easy
Dietary Info: Vegetarian, Gluten-Free Option, Nut-Free
Ingredients
For the Fritters:
1 cup grated zucchini (about 1 medium)
¾ cup corn kernels (fresh, canned, or thawed frozen)
1 egg (or flax egg for vegan: 1 tbsp flaxseed + 2.5 tbsp water)
¼ cup finely chopped scallions or red onion
¼ cup crumbled feta (optional)
⅓ cup chickpea flour or all-purpose flour (use gluten-free if needed)
½ tsp cumin powder
¼ tsp garlic powder
Salt and pepper to taste
1–2 tablespoons olive oil for frying
For the Tacos:
4 small corn or flour tortillas
1 avocado, sliced or mashed
½ cup shredded cabbage or lettuce
Fresh cilantro for garnish
Lime wedges for serving
Yogurt Lime Sauce (Optional):
¼ cup plain yogurt (or plant-based yogurt)
Juice of ½ lime
Pinch of salt and garlic powder
Optional: dash of hot sauce
Instructions
Prep the Zucchini:
Grate zucchini, place it in a clean towel, and squeeze out excess moisture. This step is crucial to prevent soggy fritters.
Make the Fritter Mixture:
In a mixing bowl, combine grated zucchini, corn, egg, scallions, feta (if using), flour, and seasonings.
Mix well until the batter holds together.
Cook the Fritters:
Heat a nonstick skillet over medium heat with a bit of oil.
Drop 2–3 tablespoon-sized scoops of batter into the pan, flattening slightly.
Cook 3–4 minutes per side or until golden brown and cooked through.
Transfer to a paper towel-lined plate. Repeat with remaining batter.
Make the Yogurt Sauce:
Stir together yogurt, lime juice, and seasonings in a small bowl. Set aside.
Warm the Tortillas:
Heat tortillas in a skillet or microwave until soft and pliable.
Assemble the Tacos:
Spread or layer avocado on each tortilla.
Add 2–3 fritters per taco, top with cabbage, a drizzle of yogurt sauce, and cilantro.
Serve with lime wedges.
Notes & Tips
Zucchini water removal: Don’t skip squeezing the zucchini—this ensures crispy fritters.
Feta boost: Feta adds saltiness and tang—omit for dairy-free/vegan version.
Make-ahead tip: Fritters can be made ahead and reheated in the oven or air fryer.
Batch tip: Double the recipe for a crowd or meal prep; fritters freeze well.
FAQs
Q: Can I make these fritters in an air fryer?
A: Yes! Spray or brush lightly with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Q: Are these tacos good for kids?
A: Absolutely—sweet corn and mild zucchini make them appealing and nutritious for children.
Q: Can I add protein?
A: Yes! Add cooked black beans or serve with a side of grilled tofu or chicken.
Q: How do I make it vegan?
A: Use a flax egg instead of a regular egg and skip the feta or use vegan cheese.
Q: What else can I use instead of chickpea flour?
A: All-purpose, oat flour, or almond flour also work depending on your dietary preference.
Nutritional Information
Calories: 280
Protein: 8g
Fat: 14g
Carbohydrates: 29g
Fiber: 6g
Sugar: 4g
Sodium: 350mg
Vitamin C: 30% DV
Vitamin A: 20% DV
Calcium: 12% DV
Iron: 10% DV