Zucchini and corn are at their best in summer, and these fritters turn both into a quick, satisfying dish. The combination of Pecorino Romano and plenty of black pepper gives them a flavour inspired by classic cacio e pepe, while the vegetables keep the centre soft and fresh.

They work well as a light lunch, side dish or snack, especially with lemon and a cool dip such as sour cream or Greek yogurt.

Ingredients

Serves 4

Makes 8 fritters

Prep time: 20 minutes

Cook time: 15–20 minutes

450 g zucchini, about 2 medium, coarsely grated

1 tsp kosher salt, divided

1 large egg

1 cup corn kernels, fresh or thawed from frozen

55 g Pecorino Romano, finely grated

¼ cup fresh parsley, roughly chopped

3 spring onions, thinly sliced

½ tsp coarsely ground black pepper

½ cup plain flour

½ tsp baking powder

3 tbsp olive oil, divided

Lemon wedges, for serving

Sour cream or plain Greek yogurt, optional

Step 1: Remove Excess Moisture

Place the grated zucchini in a colander and mix with half of the salt.

Leave it for at least 15 minutes and up to 30 minutes. This step is important because zucchini contains a lot of water, and too much moisture can make the fritters soft instead of crisp.

Once rested, squeeze the zucchini firmly in small handfuls to remove as much liquid as possible.

Step 2: Make the Mixture

In a medium bowl, lightly beat the egg.

Add the corn, Pecorino Romano, parsley, spring onions, remaining salt and black pepper.

Stir in the squeezed zucchini until everything is evenly combined.

Sprinkle the flour and baking powder over the mixture and fold gently until no dry flour remains. Avoid overmixing, as this can make the fritters heavier.

Step 3: Shape and Fry

Heat two tablespoons of olive oil in a large nonstick or cast-iron frying pan over medium heat.

Scoop about ⅓ cup of mixture per fritter into the pan, leaving enough space between each one.

Flatten each portion gently with the back of a spatula until it is about 9 cm wide. Lightly oiling the spatula can help prevent sticking.

Cook for 3–4 minutes on the first side, or until deeply golden underneath.

Flip carefully and cook for another 3–4 minutes.

If the fritters brown too quickly before the centres are cooked, lower the heat slightly.

Step 4: Cook the Second Batch

Transfer the cooked fritters to a plate lined with paper towel.

Add the remaining tablespoon of olive oil to the pan and repeat with the rest of the mixture.

You should end up with around eight medium fritters.

How to Serve Them

A squeeze of fresh lemon balances the richness of the cheese and brings out the sweetness of the corn.

For dipping, sour cream or plain Greek yogurt works particularly well. A creamy Caesar-style dressing is another option if you want a stronger savoury flavour.

These fritters also pair nicely with a simple tomato salad or leafy green salad for a light summer meal.

Storage and Reheating

Leftover fritters can be stored in an airtight container in the refrigerator for up to 4 days.

To reheat, place them in a 175°C oven for about 8 minutes, or until hot and crisp again.

Avoid reheating them in the microwave if possible, as this tends to soften the exterior.