Zucchini & Corn Fritter Stack with Sweet Relish

Golden, crisp-edged fritters layered into a satisfying stack and finished with a glossy, tangy-sweet relish that cuts through beautifully.

Ingredients

• 2 medium zucchini (about 500g), grated
• 1 tsp salt (for sweating zucchini)
• 1 1/2 cups corn kernels (fresh or drained canned)
• 2 eggs
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp black pepper
• 2 garlic cloves, finely grated or minced (pantry staple)
• 2 tbsp chopped herbs (parsley or chives), optional (pantry staple if you have)
• 3–4 tbsp oil, for shallow frying
• 1/2 cup finely diced cucumber or gherkins/pickles (or any sweet relish you already have)
• 1/4 cup finely diced onion
• 2 tbsp sugar
• 1/4 cup vinegar (white or apple cider)
• 1/4 tsp salt
• 1 tbsp water (as needed)
• Black pepper
• A squeeze of lemon or extra vinegar (optional)

Method

• 1

  Step 1: Sweat the zucchini

  Put grated zucchini in a bowl, sprinkle with **1 tsp salt**, toss, then leave for **10 minutes**. Grab handfuls and squeeze hard over the sink (or wrap in a clean tea towel and wring) to remove as much liquid as possible. *Dry zucchini = crisp fritters, not soggy.*

• 2

  Step 2: Make the relish

  In a small saucepan, combine cucumber/gherkin, onion, **sugar, vinegar, salt** and **1 tbsp water**. Simmer on medium for **6–8 minutes**, stirring, until glossy and slightly thickened (it should coat the spoon). If it looks dry, add a splash more water. Set aside to cool (it thickens as it cools).

• 3

  Step 3: Mix the fritter batter

  In a bowl, whisk **eggs** with **garlic** and pepper. Add squeezed zucchini and **corn**, mix well. Sprinkle over **flour** and **baking powder** and fold until just combined. The mixture should be thick and scoopable; if it seems wet (some zucchini are juicier), add **1–2 tbsp extra flour**.

• 4

  Step 4: Pan-fry until crisp

  Heat **1 tbsp oil** in a large non-stick skillet over medium-high. Drop in heaped **1/4 cups** of mixture, lightly flatten to about **1.5 cm thick**. Cook **2.5–3.5 minutes** per side until deep golden and crisp. Adjust heat as needed: if browning too fast, lower slightly so the centers cook through. Repeat, adding oil as needed.

• 5

  Step 5: Stack and serve

  Stack **2–3 fritters** per serve, spoon warm or room-temp relish over the top. Finish with black pepper (and a tiny splash of vinegar/lemon if you like extra tang).

Tips

• **Crispiness insurance:** The key is squeezing the zucchini until it feels almost “dry and fluffy.” If you skip this, the batter loosens and the fritters steam instead of fry.
• **Corn options:** Fresh off the cob is sweetest; canned works great—just drain well. Frozen is fine too—thaw and pat dry.
• **Make-ahead:** Relish keeps **5–7 days** in the fridge. Fritters re-crisp best in a hot pan or **200°C/390°F oven for 8–10 minutes**.
• **Serving ideas:** Great with a fried/poached egg on top, or alongside a simple leafy salad for dinner.

Nutrition (per serving, estimate)