Quick Recipe Version (TL;DR)

Yield: 4 servings (2–3 fritters per person)
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

2 medium zucchini, grated (about 300 g)
2 cups corn kernels (fresh or frozen, about 300 g)
3 spring onions, finely sliced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
3/4 cup chickpea flour
1/4 cup all-purpose flour
1 tsp baking powder, 1 tsp salt, 1/2 tsp cumin, 1/2 tsp smoked paprika
1/2 cup unsweetened plant-based milk or water
Neutral oil for frying (3–4 tbsp)
1 cup raw cashews + water (for vegan sour cream)
2 tbsp fresh lime juice, 1 tbsp lemon juice, 1–2 tsp apple cider vinegar
1 small garlic clove, 1–2 tsp chili sauce, 1/2 tsp salt
Avocado, cherry tomatoes, lime wedges, cilantro, chili flakes (for serving)

Do This

1. Soak cashews in hot water for 20 minutes. Drain and blend with water, lime juice, lemon juice, vinegar, garlic, chili sauce, and salt until silky.
2. Grate zucchini, sprinkle with 1/2 tsp salt, and let sit 10 minutes. Squeeze out as much liquid as possible.
3. In a bowl, mix zucchini, corn, spring onions, garlic, cilantro, flours, baking powder, spices, and plant milk to form a thick batter.
4. Heat 1–2 tbsp oil in a large non-stick pan over medium heat (about 350°F / 175°C). Spoon 1/4-cup portions of batter into the pan and flatten slightly.
5. Cook fritters 3–4 minutes per side until deep golden and crisp, adding more oil between batches as needed.
6. Stack 2–3 fritters per plate, drizzle generously with chili-lime vegan sour cream, and garnish with avocado, cherry tomatoes, cilantro, and lime wedges.

Why You’ll Love This Recipe

Crispy-edged, tender-in-the-middle fritters bursting with sweet corn and fresh zucchini.
A bright, tangy chili-lime vegan sour cream that tastes like it came from your favorite café.
A fully plant-based, crowd-pleasing brunch or light dinner that feels special but is easy to make.
Perfect for using up surplus zucchini and frozen corn any time of year.

Grocery List

Produce: Zucchini, corn (fresh ears or frozen kernels), spring onions, garlic, fresh cilantro, limes, lemon, avocado, cherry tomatoes, optional fresh chili or chili flakes.
Dairy: None required. Optional: store-bought vegan sour cream or thick plain vegan yogurt (if not making the cashew version).
Pantry: Raw cashews, chickpea flour, all-purpose flour, baking powder, fine sea salt, black pepper, ground cumin, smoked paprika, neutral oil (such as sunflower, avocado, or canola), chili sauce (such as sriracha), apple cider vinegar, optional maple syrup.

Full Ingredients

For the Sweet Corn and Zucchini Fritters

2 medium zucchini (about 300 g total), ends trimmed and coarsely grated
2 cups corn kernels (about 300 g)
- From 3–4 fresh ears of corn, or thawed frozen corn, well drained
3 spring onions, finely sliced (white and green parts)
2 cloves garlic, finely minced
1/4 cup fresh cilantro leaves, finely chopped
3/4 cup chickpea flour (90 g)
1/4 cup all-purpose flour (30 g)
1 tsp baking powder
1 tsp fine sea salt (plus extra 1/2 tsp for salting zucchini)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp freshly ground black pepper
1/2 cup unsweetened plant-based milk or water (120 ml), plus 1–2 tbsp extra if needed
3–4 tbsp neutral oil for pan-frying (such as avocado, sunflower, or canola oil)

For the Tangy Chili-Lime Vegan Sour Cream

1 cup raw cashews (130 g), soaked in hot water for 20–30 minutes
3/4 cup water (180 ml)
2 tbsp freshly squeezed lime juice
1 tbsp freshly squeezed lemon juice
1–2 tsp apple cider vinegar (start with 1 tsp and adjust to taste)
1 small garlic clove
1–2 tsp chili sauce (such as sriracha), to taste
1/2 tsp fine sea salt, or to taste
Optional: 1 tsp maple syrup or agave for balance (does not make it sweet)

To Serve and Stack

1 ripe avocado, sliced or fanned
1 cup cherry tomatoes, halved
Extra fresh cilantro leaves
Lime wedges
Optional: extra corn kernels (lightly charred in a dry pan), chili flakes or finely sliced fresh chili, microgreens

Step-by-Step Instructions

Step 1: Soak the cashews for the vegan sour cream

Place the raw cashews in a heatproof bowl and cover them with boiling water. Let them soak for 20–30 minutes to soften. This helps them blend into a silky, creamy sauce without any graininess.

After soaking, drain the cashews well and set aside. If you prefer, you can soak them in cold water for 4–6 hours or overnight instead and keep them in the fridge until you are ready to blend the sour cream.

Step 2: Prep and drain the zucchini

Coarsely grate the zucchini using the large holes of a box grater or a food processor attachment. Place the grated zucchini into a large bowl and sprinkle with 1/2 teaspoon of salt. Toss to distribute the salt evenly, then let it sit for 10 minutes. The salt will draw out excess moisture, which is crucial for crisp fritters.

After 10 minutes, gather the zucchini in your hands and squeeze firmly over the sink or a bowl to remove as much liquid as you can. You can also use a clean kitchen towel or cheesecloth: place the zucchini in the center, wrap it up, and twist to wring out the water. Discard the liquid and return the squeezed zucchini to a clean mixing bowl.

Step 3: Mix the fritter batter

To the bowl with the drained zucchini, add the corn kernels, sliced spring onions, minced garlic, and chopped cilantro. Toss gently to combine.

In a separate small bowl, whisk together the chickpea flour, all-purpose flour, baking powder, 1 teaspoon salt, ground cumin, smoked paprika, and black pepper. Add this dry mixture to the vegetable bowl.

Pour in the 1/2 cup of plant-based milk (or water) and stir until everything is well combined. The batter should be thick but spoonable, similar to a stiff pancake batter. If it seems too dry or crumbly, add 1–2 tablespoons more liquid. If it seems too loose or runny, sprinkle in another tablespoon of chickpea flour and mix again. Let the batter rest for 5 minutes while you start the sauce; this helps the flours hydrate and the mixture firm up.

Step 4: Blend the tangy chili-lime vegan sour cream

In a blender, combine the drained soaked cashews, 3/4 cup water, lime juice, lemon juice, apple cider vinegar, small garlic clove, chili sauce, salt, and optional maple syrup. Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy.

Taste the sauce and adjust: add more lime juice for brightness, more chili sauce for heat, or a pinch more salt if needed. The flavor should be tangy, lightly spicy, and rich. Transfer the vegan sour cream to a small serving bowl or jar and refrigerate while you cook the fritters. It will thicken slightly as it chills.

Step 5: Pan-fry the fritters until crisp and golden

Heat 1–2 tablespoons of neutral oil in a large non-stick or well-seasoned cast-iron skillet over medium heat. If you have an electric griddle, aim for about 350°F / 175°C surface temperature. The oil should shimmer but not smoke.

Working in batches to avoid crowding the pan, drop the batter in 1/4-cup portions into the hot oil, spacing them out. Use the back of a spoon or a spatula to gently flatten each mound into a fritter about 1–1.5 cm thick.

Cook for 3–4 minutes on the first side, until the edges look set and the bottom is deep golden brown and crisp. Flip carefully with a spatula and cook for another 3–4 minutes on the second side. Adjust the heat as needed so they brown steadily without burning.

Transfer cooked fritters to a plate lined with a paper towel or a wire rack. Keep warm in a low oven (about 200°F / 95°C) if desired while you cook the remaining batches. Add a little more oil to the pan between batches as needed.

Step 6: Assemble the fritter stacks and serve

To assemble each serving, place 2–3 fritters in a stack on a plate. Spoon or drizzle a generous amount of the chili-lime vegan sour cream over the top and down the sides so it cascades slightly.

Garnish with sliced avocado, cherry tomato halves, extra corn (if using), and fresh cilantro leaves. Sprinkle with chili flakes or sliced fresh chili for more heat, and finish with a squeeze of fresh lime juice over each stack just before serving.

Serve immediately while the fritters are hot and crisp and the sour cream is cool and tangy. Offer extra lime wedges and a bowl of the sauce at the table for topping up.

Pro Tips

Really squeeze the zucchini dry. Excess moisture is the main reason fritters turn out soggy. Take your time with this step; the zucchini should feel almost fluffy and dry after squeezing.
Use a good non-stick or cast-iron pan. This lets you use less oil while still getting a crisp, even golden crust.
Do a test fritter. Cook one small fritter first. If it falls apart, your batter may be too wet; add a tablespoon of chickpea flour. If it feels dry, add a splash more liquid.
Blend the sauce until completely smooth. A high-speed blender makes the cashew sour cream ultra-silky. If your blender struggles, blend a bit longer and scrape down the sides a few times.
Serve immediately for maximum crunch. Fritters are at their crispiest right out of the pan. If holding them, use a wire rack in a low oven so the bottoms do not steam.

Variations

Gluten-free version: Replace the all-purpose flour with more chickpea flour or a gluten-free all-purpose blend. Make sure your baking powder is certified gluten-free.
Extra-veggie fritters: Add 1/2 cup grated carrot or finely chopped red bell pepper to the batter. If you add more watery vegetables, squeeze them dry as you did the zucchini.
Smoky-chipotle twist: Swap the chili sauce in the sour cream for 1–2 tsp of finely chopped chipotle in adobo, and add a pinch more smoked paprika to the fritter batter.

Storage & Make-Ahead

Leftover fritters can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat fritters from chilled or frozen in a 375°F / 190°C oven or air fryer for 8–12 minutes, flipping once, until hot and crisp again.

The chili-lime vegan sour cream keeps well in a sealed jar in the refrigerator for 4–5 days. It will thicken in the fridge; thin with a teaspoon or two of water or lime juice if needed before serving.

To get ahead, you can make the sour cream a day or two in advance and store it in the fridge. You can also mix the dry ingredients for the fritters ahead of time and keep them in a jar, then just add the vegetables and liquid when ready to cook.

Nutrition (per serving)

Approximate values per serving (assuming 4 servings, including fritters, cashew sour cream, and basic garnishes): about 520 calories; 33 g fat; 47 g carbohydrates; 8 g fiber; 14 g protein; 6 g sugars; 640 mg sodium. Actual values will vary depending on specific ingredients, portion sizes, and how much oil is absorbed during frying.

Sweet Corn Zucchini Fritters with Chili-Lime Vegan Sour Cream