Sweetcorn fritters have been knocking around in my repertoire for years now- but I’ve never properly managed to make them to perfection. Until now. These courgette and sweetcorn fritters are perfection. Not too crisp, not too soft, uses all naturally occurring liquids (from the courgette and sweetcorn juice) and are completely dairy free too.
The ingredients for these fritters could not be simpler- just spring onion, feta, sweetcorn, courgette, flour, an egg and all the spices/ seasonings you fancy. I’ve made them spicy with jalapeños and hot chilli powder, an Italian twist with pesto and basil and a cheesy heaven using different DF cheeses. All versions have been absolute heaven.
The batter for the courgette and sweetcorn fritters is entirely down to you- if you want a stronger batter structure, add more flour. If you want quite a fluid batter, add the minimum amount of flour.
The perfect thing about this recipe is the use of naturally occurring liquids from the courgette and sweetcorn tin, giving you those extra vitamins and reducing food waste- win win!
Now, I’ll stop talking and let you get on with the courgette and sweetcorn fritters, I know you want to!
A quick and easy weekend breakfast or weekday lunch option
- 1 large tin of sweetcorn
- 1 large courgette
- 3 spring onions
- 100 g Feta (make sure it is only goat & sheep!)
- 1 egg
- 50-100 g plain flour
- 1/2 tsp turmeric
- 1/2 tsp cajun
- 1/2 tsp paprika
- 1/2 tsp mild chilli powder
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In a bowl, grate your courgette.
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Add in the tin of sweetcorn (with liquid from the tin), spring onions, spices, seasoning, feta and egg and mix together.
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Add in the first 50g flour and stir. If the mixture is too liquid, add more until you achieve a medium thickness batter (just past pouring).
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In a pan, heat oil and drop a little of your batter, when the oil sizzles you are good to go. Add spoonfuls of batter until you get to the size and shape that you desire.
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When the fritter is able to move in the pan, flip over. When browned, remove from the pan and serve.
