Courgette and Sweetcorn Fritters
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 straight out of the frying pan. Zucchini is called Courgette in the UK
Servings: 3 people
Equipment
- skillet
Ingredients
- 3 large Zucchini about 450 to 500g
- 2 medium eggs
- ⅓ 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
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