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Photo of Sweet corn and zucchini fritter mezze platter by WW

Sweet corn and zucchini fritter mezze platter

4 - 8
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
This Middle Eastern dish will be a novelty in the family, as all hands will be reaching to try the different components that make up this delicious dish.


Lebanese cucumber

½ medium, coarsely grated

99% fat-free plain Greek yoghurt

½ cup(s), (120g)

Fresh mint

1 tbs, shredded, plus extra sprigs to garnish

Chickpeas, canned, rinsed, drained

1 cup(s), (175g)


1 cup(s), kernals (200g)


2 medium, grated

Green shallot(s)

2 individual, finely chopped


4 medium

Olive oil

1 tbs

Chapati flat bread

4 small, wholemeal (4 x 35g)


3 medium, cut into wedges

Black olives, drained

12 individual, kalamata


1 medium, cut into wedges, to serve


  1. Using your hands, squeeze as much moisture from cucumber as possible. Combine cucumber, yoghurt and shredded mint in a small bowl. Season tzatziki with salt and pepper.
  2. Place chickpeas in a large bowl. Using a potato masher, lightly crush chickpeas. Add corn, zucchini, shallots and eggs and mix to combine. Season with salt and pepper.
  3. Heat half the oil in a large non-stick frying pan over medium heat. Spoon four ¼-cup amounts of chickpea mixture into pan. Cook fritters for 2–3 minutes each side or until golden and cooked through. Transfer to a plate. Repeat with remaining oil and batter to make 12 fritters.
  4. Prepare chapattis following packet instructions. Serve with fritters, tomatoes, olives, lemon wedges, tzatziki and extra mint.