I try to avoid sugar so I made the following healthy changes:
used 1.5 cups zucchini,
doubled the cumin,
omitted the sugar,
added 1/2 cup shredded carrot to sweeten,
used 1.5 cups frozen corn, cooked and drained,
added 1/2 cup shredded onion,
added 4 cloves garlic,
substituted milk with soy milk,
sautéed in steel skillet and fried in iron skillet, found that the ones in the steel skillet came out fluffier and not as greasy
only added 1/4 tspn salt and the chefs trick is to lightly salt the cakes as soon as you place them on the rack, the oil readily absorbs this and seasons it well;
definately needs a yogurt dip to accompany, with mint would be good. Pretty good as far as fritters go.
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