Corn and courgette fritters

  • Serves 4
  • Ready in 20 minutes
  • Easy
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.

Nutritional info per serving

Per fritter

  • Calories77kcals
  • Fat5.2g (1g saturated)
  • Protein2.5g
  • Carbohydrates5.6g carbs (1g sugars)
  • Fibre1g
  • Salt0.1g
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[Total: 16 Average: 3.6]
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  • 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


  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. 
  • Complete this dish by serving these courgette fritters with lime wedges and fresh guacamole for dipping.
  • This gorgeous vegetarian recipe goes perfectly with a cold, crisp, aromatic Sauvignon Blanc.

From August 2011

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  • "
    marion hansford13:45 Apr 23 2018

    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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