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These courgette and sweetcorn fritters are so easy to make and insanely delicious. They make a perfect breakfast, side dish, brunch or appetiser. These quick and easy fritters are so good you would want to eat them hot and straight out of the frying pan. Zucchini is called Courgette in the UK
Courgette Fritters
These little beauties are made with the simplest of all ingredients, grated courgette (zucchini), cheese, eggs, spices, sweet corn and flour. Packed with flavours as you know I don’t do bland, not at all! Each bite of these fritters promises a delicious experience. They are crispy on the outside, fresh and moist on the inside with no soggy mess.
Courgette is surplus at this time of the year (summer) and they can be used in many recipes and these courgette and sweetcorn fritters being one of them. They are cheap and easily accessible too. If you happen to have more courgette (zucchini) planted in your garden this summer than you bargained for, this quick and easy fritter recipe has got your name all over it.
Courgette (Zucchini)when grated can be added to pancake mix, cakes, muffins, omelette or even frittata like I did with this Zucchini frittata
This recipe is one of my sneaky ways of adding vegetable to our diet as much as I can and so (touch wood), this courgette and sweet corn fritters have come to stay in my household. My daughter would never say no to cheese in any meal. She would try out new recipes if it has cheese in it.
Courgette and sweetcorn fritters are so easy to make, and you could be biting into a crispy fritter within 20 minutes. They are that easy to put together from start to finish. Low in calorie, healthy and nutritious. A great recipe that requires no special skills and you can get the children to join in as well when making them.
Ingredients
Zucchini
Eggs
Cheese
Flour
Dill
Salt and pepper
Sweet corn
Breadcrumbs
Spring onions (sub with chopped onions or onion powder)
Chopped bird eye chilli (optional but recommended for kick)
Vegetable oil or any other neutral oil of choice
Jump to Recipe
How to make courgette and sweetcorn fritter
Using a box grater, coarsely grate the courgette. Squeeze out excess moisture from the courgette using your hands, tea towel or durable paper towel as much as you can and transfer into a bowl.
To the bowl already containing the grated zucchini, add eggs and mix to combine (don’t over mix, be gentle) Then add chopped spring onions, garlic powder, breadcrumbs, dill, thyme, chilli (if using). Add flour, drained sweetcorn, cheese, salt and gently mix to combine.
Heat some oil in a non-stick pan on medium heat then carefully drop the courgette batter (small portions at a time, use a small slotted spoon or a tablespoon) cook the fritters between 3 to 4 minutes on each side until golden brown. (Be careful not to burn them, keep an eye on the heat level. High heat would result in false cooking. I.e. the fritters would cook and brown on the outside but undercooked on the inside)
Repeat this process until you have exhausted the batter.
Serve immediately with some yogurt, poached eggs or fried eggs with a runny yolk, sweet chill sauce or sour cream.
What to serve with courgette fritters?
Honey
Yogurt dressing or sour cream with chopped herbs
runny yolk fried eggs (or poached eggs)
Sweet Chilli Sauce
Tatziski (cucumber and yogurt dip)
Tips
- Ensure you squeeze out excess moisture as much as you can from the zucchini before adding it to the rest of the ingredients. That way the fritter is not soggy.
- Grated courgette continues to sip water into the batter despite squeezing out some moisture before frying. If you find the batter becomes wetter than the initial mixture, bind with some flour or add grated parmesan to help crisp it up while frying.
- Skip the sweetcorn if you don’t like it.
Courgette and Sweetcorn Fritters
Equipment
- skillet
Ingredients
- 3 large Zucchini about 450 to 500g
- 2 medium eggs
- 1/3 cup cheddar cheese grated
- ½ cup all-purpose flour
- ½ teaspoon dill
- ½ teaspoon thyme
- 3 tablespoon spring onions chopped
- 1 teaspoon garlic powder
- 198 g sweetcorn drained
- Salt and pepper to taste
- 1 tablespoon Breadcrumbs
- 3 tablespoon Spring onions sub with chopped onions or onion powder
- 1 chopped bird eye chilli optional but recommended for kick
- 4-6 tbsp vegetable oil or any other neutral oil
Instructions
- Using a box grater, coarsely grate the courgette. Squeeze out excess moisture from the courgette using your hands, tea towel or durable paper towel as much as you can and transfer into a bowl.
- To the bowl already containing the grated zucchini, add eggs and mix to combine (don’t over mix, be gentlThen add chopped spring onions, garlic powder, breadcrumbs, dill, thyme, chilli (if using). Add flour, drained sweetcorn, cheese, salt and gently mix to combine.
- Heat some oil in a non-stick pan on medium heat then carefully drop the courgette batter (small portions at a time, use a small slotted spoon or a tablespoocook the fritters between 3 to 4 minutes on each side until golden brown. (Be careful not to burn them, keep an eye on the heat level. High heat would result in false cooking. I.e. the fritters would cook and brown on the outside but undercooked on the inside)
- Repeat this process until you have exhausted the batter.
- Serve immediately with some yoghurt, poached eggs or fried eggs with a runny yolk, sweet chill sauce or sour cream.
Notes
If you made this delicious crispy courgette and sweetcorn fritter recipe don’t forget to leave me feedback. Tag me on Instagram and save away to your Pinterest
