Grate zucchini, wrap in muslin and squeeze out excess moisture. Combine zucchini, carrot, corn, coriander and spring onions in a bowl.
Place chickpea flour, quinoa, ground coriander, eggs and 1/2 cup water in a bowl. Whisk to combine. Season to taste. Add batter to vegetables and mix well to combine.
Heat 1 tbs olive oil in a frying pan over medium heat. Add 1/3-cup measures of fritter mixture to pan. Cook 4 minutes each side and drain on paper towel. Repeat with remaining mixture. Serve with chutney.