5 from 1 vote
Corn & Courgette Fritters
Prep Time
20 mins
Cook Time
20 mins
Author: Louise-Claire Cayzer
  • 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
  • 1/2 tsp tabasco or other chilli sauce (to taste)
  • pinch salt
  • scant 1/2 cup plain flour
  • 3 Tbs ground flax seeds mixed with 1/3 cup water.
  • 2-3 Tbs rapeseed , olive or sunflowerseed oil.
  1. Squeeze the excess liquid out of the grated courgette in a clean teatowel or robust paper towels.
  2. In a bowl, add the courgette, corn nibs, spring onions, parsley, chilli sauce & salt & mix to combine.
  3. Sprinkle the flour over & mix again.
  4. 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.
  5. Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.
  6. Once a bit of a crust has formed, squish with a spatula & cook a bit longer.
  7. Flip & cook on the other side.
  8. Drain on paper towels & cook the next batch.
  9. Eat while warm.. Squabble over the last one!