Spiced Courgette & Sweetcorn Fritters - thelastfoodblog.com
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Spiced Courgette & Sweetcorn Fritters

Spiced courgette and sweetcorn fritters with a mint yogurt sauce and a tomato and avocado salad.
Course Lunch
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Michelle Alston

Ingredients

  • FOR THE FRITTERS:
  • 3 courgettes (480g), grated
  • A pinch of salt
  • 2 large free range eggs , beaten
  • 4 spring onions , thinly sliced
  • 165 g sweetcorn , canned is fine
  • 120 g plain flour
  • 1/4 tsp baking powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp sea salt
  • A good pinch of freshly ground black pepper
  • Olive oil or coconut oil for cooking
  • FOR THE MINTY YOGURT:
  • 150 ml plain natural probiotic yogurt
  • Zest of half a lemon
  • 2 sprigs of mint , leaves removed and chopped
  • 1 small clove of garlic , minced
  • A pinch of sea salt and some a little grinding of black pepper
  • FOR THE TOMATO AND AVOCADO SALAD:
  • 250 g cherry tomatoes , halved or quartered
  • 1 ripe avocado , chopped
  • A small handful of basil leaves
  • 1 tbs extra virgin olive oil
  • The juice of half a small lemon
  • Pinch of sea salt and ground black pepper
  • Lemon wedges to serve

Instructions

  • Place the grated courgettes into 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 of some of the water from the courgettes.
  • While the courgettes are draining, make the yogurt 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.
  • Now make the fritter batter. Using your hands squeeze out any excess water from the grated courgette, then add the courgette, sweetcorn, and spring onions to a large mixing bowl. Add the beaten eggs and stir well. Sieve in the flour, baking powder and spices then add the salt and pepper and mix well.
  • To cook the fritters heat a little oil in a large non stick pan, add one heaped dessert spoon of the batter at a time 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.
  • When the fritters are cooked place them on some kitchen paper to soak up any excess oil. This batter will make 12 good size fritters.
  • To make the tomato and avocado salad: add the tomatoes and avocado to a small serving bowl, add the lemon juice, extra virgin olive oil and basil and mix gently, season with a little sea salt and freshly ground black pepper.
  • Serve the fritters with the salad, some minty yogurt sauce and lemon wedges.