Corn and courgette fritters

Corn and courgette fritters
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

Corn and courgette fritters are all about fresh, simple ingredients. Enjoy as a healthy snack, top with an egg for brunch or serve them as a starter before a Mexican feast.

Nutrition: per serving

Calories
77kcals
Fat
5.2g (1g saturated)
Protein
2.5g
Carbohydrates
5.6g carbs (1g sugars)
Fibre
1g
Salt
0.1g
Calories
77kcals
Fat
5.2g (1g saturated)
Protein
2.5g
Carbohydrates
5.6g carbs (1g sugars)
Fibre
1g
Salt
0.1g

Per fritter

Ingredients

  • 1 corn on the cob or 130g frozen sweetcorn, defrosted
  • 1 courgette, coarsely grated
  • 4 spring onions, thinly sliced
  • 3 tbsp self-raising flour
  • 2 medium free-range eggs, beaten
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, deseeded and roughly chopped
  • Vegetable oil for shallow-frying
  • Guacamole and lime wedges to serve

Method

  1. If using a corn cob, trim the base so it stands flat, then, holding it upright and steady on a chopping board, use a large, sharp knife to slice the kernels off the cob.
  2. Put the corn kernels in a large bowl with the courgette, spring onions, flour, eggs, coriander and chilli. Season with salt and plenty of black pepper, then mix well together.
  3. Heat a splash of oil in a large non-stick frying pan over a medium heat. In batches, cook large tablespoonfuls of the mixture for 4-6 minutes, turning once, until lightly browned and cooked through. You may need to add extra oil to the pan. Serve straight away or keep warm in the oven.

delicious. tips

  1. Complete this dish by serving these courgette fritters with lime wedges and fresh guacamole for dipping.

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3.3 votes

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  1. Apologies – i was trying to look at the reviews and when i clicked on the stars thinking it would take me to comments I appear to have left a 2/5 rating. I haven’t even cooked them yet!

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