Sweetcorn and Courgette Fritters

Crisp golden fritters packed with sweetcorn, courgette and spring onions, served with a minty yoghurt dip.

TIME BREAKDOWN
Prep: 12 min
Cook: 15 min
Total: 27 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 2 courgettes, coarsely grated
  • 1/2 tsp salt
  • 200g tinned sweetcorn, drained
  • 4 spring onions, finely sliced
  • 100g plain flour
  • 1 tsp baking powder
  • 2 large eggs, beaten
  • 50g mature Cheddar, grated (suitable for vegetarians)
  • 3 tbsp vegetable oil
  • 200g Greek yoghurt
  • 1 tbsp chopped fresh mint
  • Juice of 1/2 lemon
  • Black pepper to taste

Method

  1. Toss the grated courgette with the salt and leave for 5 minutes, then squeeze out as much water as you can in a clean tea towel.

  2. Mix the courgette with the sweetcorn, spring onions, flour, baking powder, eggs, Cheddar and plenty of black pepper to form a thick batter.

  3. Heat 1 tbsp of oil in a large non-stick frying pan over a medium heat. Drop in heaped tablespoons of batter, flatten slightly and fry for 2 to 3 minutes on each side until golden. Keep warm and repeat in batches with the remaining oil.

  4. Stir the yoghurt with the mint and lemon juice.

  5. Serve the fritters hot with the dip.