I love vegetable fritters, love them I tell you. I love the way you can use up odds and ends of veggies, left over from an over enthusiastic market shop or garden glut, to create something tasty, crispy and versatile. These Sweet Corn & Courgette (aka Zucchini) Fritters are super delicious and really easy to make too!
This is the third courgette fritter I've written about on this blog, but, don't let that put you off, the addition of sweet corn is a match made in heaven. It also makes absolute sense to use up the last of the zucchinis/summer squash with left over cobs of corn, giving them a last hurrah before the season ends.
This time, I used a generous amount of ground flax seed mixed with water to replace traditional egg to bind the batter, and I think it has made the best & most robust fritter yet, whilst retaining a pleasing texture and utterly delicious flavour.
I served these courgette fritters with a light tomato & basil salad, which worked beautifully, but these would be equally delicious as part of a lazy brunch spread with a bit of avocado & other brunchy bits.
Even better, because the batter is so robust (win!), these are a doddle to make. No anxious flipping, wondering if you'll end up with a mushy mess, just yummy, tasty, vege-licious sweetcorn & courgette fritters.
The recipe makes 10 -12 fritters, which for us made enough for 2 hungry people for dinner, plus lunch leftovers for me the next day. And they make very good lunch snacks indeed.
I used fresh corn, but I have a feeling that I'll be buying frozen to make these at other times of year when corn isn't as juicy and plentiful. Yum.
Sweet Corn & Courgette (Zucchini) Fritters
- 1 Courgette (, grated (Zucchini to the US, Aus & Italy!))
- 1 cob sweet corn (, nibs cut off (or 1 cup frozen))
- 3- 4 spring onions
- 2 Tbs chopped fresh parsley
- ½ teaspoon tabasco or other chilli sauce ((to taste))
- pinch salt
- 65 g plain flour ((½ cup))
- 3 Tbs ground flax seeds mixed with ⅓ cup water. ((linseed))
- 2-3 Tbs rapeseed (, olive or sunflowerseed oil.)
- Squeeze the excess liquid out of the grated courgette in a clean teatowel or robust paper towels.
- In a bowl, add the courgette, corn nibs, spring onions, parsley, chilli sauce & salt & mix to combine.
- Sprinkle the flour over & mix again.
- Add the flax seed mix bit by bit and stir very well until a thick batter forms. Add a little extra water, or flour as needed to make the mix cohesive.
- Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.
- Once a bit of a crust has formed, squish with a spatula & cook a bit longer.
- Flip & cook on the other side.
- Drain on paper towels & cook the next batch.
- Eat while warm.. Squabble over the last one!