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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 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 188kcal


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
  • 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


  • 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 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.


Calories: 188kcal | Carbohydrates: 37.3g | Protein: 9.3g | Fat: 1.3g | Saturated Fat: 0.2g | Sodium: 566mg | Potassium: 584mg | Fiber: 4.1g | Sugar: 4.3g | Calcium: 50mg | Iron: 4mg