Golden zucchini and corn fritters plated with sauce.

ZUCCHINI & CORN FRITTERS WITH BATCH NO.5 TOMATO RELISH

Crispy on the outside, packed with flavour on the inside. These golden zucchini and corn fritters are served with creamy avocado pesto, smoky yoghurt and dollops of batch No.5 Tomato Relish for the perfect balance of fresh, rich and tangy. Brunch, lunch or dinner—they’ve got you covered.

Notes from the Kitchen

Don’t overcrowd the fryer—giving the fritters plenty of space helps them stay crisp and evenly golden. The smoked yoghurt adds a subtle depth, but if you’re short on time, the avocado pesto and Tomato Relish still bring plenty of flavour to the plate. For an extra indulgent finish, top with a perfectly poached egg.

SKIP TO RECIPE

Chef preparing zucchini and corn fritters in a kitchen

Meet the Chef

Michael Gawlik

With over a decade of experience across foodservice, manufacturing and culinary innovation, Michael Gawlik knows what it takes to create food that delivers every single time. Passionate about bold flavours, practical techniques and products that work hard in professional kitchens, Michael combines chef-led creativity with real-world experience to develop recipes that are simple to execute but big on impact. His philosophy is straightforward: great food doesn’t have to be complicated—it just has to taste incredible.

Ingredients

Zucchini and Corn Fritters

250g tinned corn, drained
275g zucchini, grated
250g sweet potato, grated
100g red onion, finely diced
45g Parmesan cheese, finely grated
12g parsley, finely chopped
5g mint, finely chopped
200g cooked Arborio rice
750g water
2 tsp chilli flakes
1½ tbs Vegeta Spice
150g self-raising flour
150g fine breadcrumbs
3 cloves of garlic, minced
3 eggs
Salt and pepper, to taste

Smoked Yoghurt

1kg natural yoghurt
Hickory woodchips (as needed)

Avocado Pesto

4 avocados
Juice and zest of 3 limes
125g toasted cashews
65g Parmesan cheese
100ml olive oil blend
¾ bunch of mint
¾ bunch of basil
¾ cup natural yoghurt
Salt, to taste

Roasted Cashew Nut Crumble

300g raw cashew nuts
2 tsp mild paprika powder
1 tsp chilli powder
Zest of 2 limes
Zest of 2 lemons
2 tsp salt

batch No.5 Tomato Relish
Coriander cress, to serve

Method

01

Make the fritters: Combine all fritter ingredients in a large bowl, shape into 35g portions and deep fry at 180°C for 3 minutes until golden. Drain on paper towel.

02

Prepare the smoked yoghurt: Hang the yoghurt overnight, then place in a covered tray. Using a smoking gun with hickory woodchips, infuse with smoke for 2–3 minutes, transfer to a piping bag and refrigerate until needed.

03

Make the avocado pesto: Blend the cashews, Parmesan, mint, basil and oil until smooth. Separately blend the avocado with lime juice, zest and salt, then combine both mixtures, fold through the yoghurt and season to taste.

04

Prepare the cashew crumble: Roast the cashews at 180°C until golden, then blitz into a coarse crumb. Roast the paprika and chilli powder, mix through the cashews with the lemon and lime zest and salt, then store until required.

05

Smear a generous layer of avocado pesto across the serving plate. Arrange the hot zucchini and corn fritters on top, then pipe smoked yoghurt around the plate and add dollops of batch No.5 Tomato Relish.