veggie packed sweet corn and kale zucchini fritters! 

Make the most of summer veggies with these Sweet Corn and Kale Zucchini Fritters. It’s a healthy, fresh and light side dish that gets its flavour from fresh veggies and requires zero oil or deep frying. You can serve them with your favourite dip, or even make mini tacos using these fritters! I kind of like to think of them as pancakes, but savoury pancakes, and a delicious way to get your veggies in.

These Sweet Corn and Kale Zucchini Fritters are made with only 6 simple, whole food plant based ingredients like chickpea flour, zucchini, sweet corn, kale, scallions and ground flax instead of egg.

Sweet Corn, Kale and Zucchini Fritters Veggiekins

the details

  • This recipe is vegan, gluten free, oil free, refined sugar free and grain free.
  • You can choose to pan-fry these fritters with a little bit of oil, or deep fry if you’d like, but you can make them oil-free easily!
  • Freeze leftovers for an easy snack or to make a meal-prep friendly dish.

Sweet Corn, Kale and Zucchini Fritters Veggiekins

secrets to success

To make extra crispy fritters, you can choose to squeeze the liquid out of your fritters, but I actually used the moisture in the zucchini shreds instead of any added liquid to bind the chickpea flour.

Using frozen corn is a great way to save on time and simplify the recipe. I recommend using frozen corn that’s already charred, for extra flavour.

Sweet Corn, Kale and Zucchini Fritters Veggiekins

Don’t forget to chiffonade your kale, or slice very thinly, for best texture and binding.

If you’re missing any of the veggies or prefer to play around with them, feel free to experiment!

Finally, if cooking oil-free, be sure to use a great non-stick pan, and be patient before flipping carefully.

Sweet Corn, Kale and Zucchini Fritters Veggiekins

if you like this recipe, try…

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Sweet Corn, Kale and Zucchini Fritters Veggiekins

Sweet Corn and Kale Zucchini Fritters (vegan, gluten-free, oil free)

  • Author: Remy
  • Total Time: 20 mins
  • Yield: 6-8 servings 1x


A healthy, veggie packed fritter made with sweet corn, kale and zucchini. Vegan, gluten free, oil free, refined sugar free and grain free.


  • 1/4 cup chickpea flour
  • 1 cup grated zucchini
  • 1/2 cup charred corn
  • 1/4 cup kale, chiffonaded (finely finely chopped)
  • 2 tbsp ground flax seeds + 5 tbsp water (let sit + thicken)
  • 1/2 tsp garlic powder
  • salt and pepper to taste


  • In a large bowl, combine zucchini, corn and kale with scallions. Toss with seasonings and allow to coat evenly.
  • Fold in flax with a spatula, and the fold in chickpea flour. Allow mixture to sit for a few minutes so the flour can absorb the moisture from the veggies.
  • Using a non-stick pan on medium heat, pour 1/4 cup of mixture and use the back of a spoon or spatula to form pancake shaped fritters. Cook on each side for about 2-3 minutes or until edges are crisp.
  • Serve with cashew sour cream (make my simple cashew cream + added apple cider vinegar and lemon juice) or condiments of choice!
  • Prep Time: 10 mins
  • Cook Time: 10 mins

Keywords: fritters, gluten free, vegan, grain free, zucchini, corn, kale

This post may contain affiliate links.


Filed under: Eat, Gluten Free, Main Dishes, Oil Free

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BY Remy • August 4, 2019

Sweet Corn and Kale Zucchini Fritters (vegan, gluten-free, oil free)

Sweet Corn, Kale and Zucchini Fritters Veggiekins

leave a comment

  1. Julia says:
    These look absolutely delicious! Definitely gotta try them! What can I use instead of chickpea flour? Oat, millet flour? Will the taste be much different? Kisses from Poland ????
    • Remy says:
      Hi Julia! I have not tried with other flours, but find chickpea flour is the best for absorbing the moisture, and creating a good texture versus a soggy patty. You can definitely experiment, but you may need to use less, or more if using another flour. Let me know how it goes if you try!
  2. Casey says:
    These were super yummy and kid-approved! Mine didn't seem to come out as pretty as yours, Remy, but what they lacked in appearance they definitely made up for in taste. This was one of the first savory recipes of yours I ever made and it got me hooked. I made it along side your cauliflower gnocchi and the fam and I had a very Veggiekins feast!

  3. Tara says:
    I don't see how much scallions to use in the recipe...? Am I missing it somewhere pls and thx!

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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