2medium courgettes/zucchini (480g/1lb/17oz) grated using a box grater
2largefree range eggs
4spring onions / scallionsthe white and pale green parts, thinly sliced.
1 cupsweetcorn (165g)canned is fine
1cupplain flour / all purpose flour (120g)
1½ tspsground cumin
½teaspoonfreshly ground black pepper
oil for cooking
For The Mint Yoghurt Sauce
¾cupplain yoghurt (150ml)
½alemon, the zest ofplus wedges for serving
2sprigsof fresh mint, about 10 leavesleaves removed and chopped
¼teaspoonfreshly ground black pepper
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.
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 cornfor 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.