Name: Spiced Courgette & Sweetcorn Fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: FOR THE FRITTERS:; 3 small courgettes / zucchini (480g/1lb/17oz) ( grated); A pinch of salt; 2 large free range eggs; 4 spring onions / scallions (the white and pale green part, thinly sliced, ); 1 cup sweet corn (165g) (canned is fine); 1 cup plain flour / all purpose flour (120g); 1/4 tsp baking powder; 1 1/2 tsp cumin; 1 tsp coriander; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; sunflower oil or coconut oil for cooking; FOR THE MINTY YOGhURT:; 3/4 cup plain yoghurt (150ml); Half a lemon, the zest of (plus wedges for serving); 2 sprigs of mint, about 10 leaves (leaves removed and chopped); 1 clove of garlic (minced); 1/4 tsp freshly ground black pepper; 1/2 scant tsp sea salt

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Courgette and Sweetcorn Fritters, lightly spiced, crispy and filling. Perfect for lunch or as a tasty appetiser.

These fritters are lightly spiced, you can taste the spice but there is zero heat and loads of flavour, which is perfect for kids. Fritters are a great way to introduce new vegetables to kids, it’s also a great way to introduce new flavours and spices, just remember to keep the heat down. I serve these courgette and corn fritters with a lovely minty, garlic and lemon yoghurt sauce. It’s so easy to make but tastes amazing! These are also quite nice cold and would be great for a picnic too.

How to Make Courgette and Sweetcorn Fritters:

Grate the courgette, add the grated courgettes to a large sieve add a good pinch of sea salt and mix with your hands. Then place the sieve over a large bowl, leave for at least 10 minutes, this is to drain off some of the water from the courgettes.
Make the yoghurt sauce, while the courgettes are draining, make the yoghurt sauce. This is as easy as adding all the sauce ingredients together in a small bowl and then letting it sit in the fridge until you’re ready to use it.
Make the batter, use your hands to squeeze out any excess water from the grated courgette.
Add the courgette, sweetcorn, and spring onions to a large mixing bowl. Add the eggs and stir well.
Sieve in the flour, baking powder and spices then add the salt and pepper and mix well.
Cook the fritters, heat a little oil in a large non-stick pan, add two tablespoons of the batter to make one fritter, to the pan, cook the fritters for about 3 to 4 minutes each side, they should be golden brown and cooked through. I cooked these in batches of four. You can keep them warm in the oven if you need.

Tips for Making The Best Courgette Fritters:

Try and get as much water as you can out of the courgettes, you’ll be surprised at how much water will come out just from draining them first.
Use young smaller courgettes, older and larger courgettes don’t have as much flavour. When buying courgettes look for firm courgettes, with bright, shiny and unblemished skin. If a courgette feels soft and looks dull, it usually means it’s no longer fresh.
Don’t let that batter sit for too long, ideally, you should make the fritters straight away. If you leave the batter sit for too long you will end up with doughy fritters!
The baking powder lifts the batter and results is a fluffier fritter, so, if you can don’t leave that out.
Use a light flavoured oil to cook these, I use sunflower oil.

What To Serve with Courgette and Sweetcorn Fritters:

We usually have these on their own with that minty yoghurt sauce, but if you want to make more of a meal of this then these black pepper and rosemary fries are great with these fritters along with a simple green salad.

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