Spiced Courgette and Sweetcorn Fritters

Courgette and Sweetcorn Fritters, lightly spiced, crispy and filling. Served with a minty, garlic and lemon yoghurt sauce these are perfect for lunch or as a tasty appetiser.

Course Lunch

Cuisine Fusion

Diet Vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 188kcal

Author Michelle Alston

Ingredients

For The Fritters

2 medium courgettes/zucchini (480g/1lb/17oz) grated using a box grater
¼ teaspoon sea salt
2 large free range eggs
4 spring onions / scallions the white and pale green parts, thinly sliced.
1 cup sweetcorn (165g) canned is fine
1 cup plain flour / all purpose flour (120g)
¼ teaspoon baking powder
1½ tsps ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
oil for cooking

For The Mint Yoghurt Sauce

¾ cup plain yoghurt (150ml)
½ a lemon, the zest of plus wedges for serving
2 sprigs of fresh mint, about 10 leaves leaves removed and chopped
1 clove of garlic minced
¼ teaspoon freshly ground black pepper
½ teaspoon sea salt

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, and leave for at least 10 minutes, this is to drain off some of the water from the courgettes.
While the courgettes are draining, make the yoghurt sauce. This is as easy as adding all the sauce ingredients together in a small bowl, stir it well then and 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 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 about 2 tablespoons of oil in a large nonstick pan, add two tablespoons of the batter at a time to the pan, and lightly press down the batter with the back of a spoon.
Cook the fritters for about 3 minutes on 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 - 14 fritters.
Serve the fritters with some minty yoghurt sauce and lemon wedges.

Notes

Nutritional Information is approximate and is calculated using an online nutrition tool. It is based on a serving of 4, which is about 4 fritters each plus yoghurt sauce.
Batter - try to cook these as soon as you can if you leave the batter to sit for too long it will result in a doughy fritter.
Courgettes - if you can, use young courgettes/zucchini older courgettes can be a bit too watery and not as firm.
Sweetcorn, I always use canned sweet corn for these but if you have an abundance of corn then you will need to cook it first.
Storing - it's really important to cook this as soon as you make the batter. If you leave the batter to sit for too long then this will result in a doughy fritter and that's not what we want here.
Freezing - you can freeze these once they are cooked and have cooled down but please be aware that there will be a significant change in texture when you reheat them.

Nutrition