Fritters are pretty much any food mixed with batter and fried until crisp. Every country has their own versions, including sweet (French beignets, Italian bigne and Greek loukoumades) and savoury (Indian pakoras and Italian fritto misto) recipes. They can be deep fried or shallow fried to produce their signature (and rather addictive) crispy texture. My version doesn’t belong to a particular cuisine, but I have taken inspiration from a number of cultures and techniques to create something truly delicious.

Are these Courgette Corn Fritters suitable for vegetarians?

Yes! These Courgette Corn Fritters are a delicious vegetarian option to serve to friends and family.

What do I serve with these Courgette Corn Fritters?

I love serving these with my sriracha mayonnaise dip for a tasty snack or starter - but you can serve with whatever dip you fancy. Aioli, sour cream and chive, raita… it is entirely up to you. You could also top them with perfectly poached eggs for a delicious breakfast, brunch or quick and easy lunch.

How do I reheat these Courgette and Corn Fritters?

Preheat the oven to 180C Fan and place the fritters on a non-stick baking tray. If cooking from chilled, bake for about 10 minutes or until warm and crispy. They can also go in the air fryer at the same temperature for about 5 minutes. They will take longer from frozen.

Courgette Corn Fritters

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Simple is sometimes best, these courgette corn fritters are no exception. They are so good and easy at the same time.

Author: Margie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Makes 12-14 fritters 1x
Category: Lunch
Method: Pan-frying
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

For the fritters:

2 medium courgettes, grated (about 400g)
2 spring onions, finely chopped
1 small tin of sweetcorn, drained (about 198g)
2 large eggs
50ml milk (see notes)
Salt and freshly ground black pepper
120g plain flour
½ tsp baking powder
½ tsp smoked paprika
About 2 tbsp olive oil
Small handful of coriander, chopped

To serve: (optional)

2 tbsp mayonnaise
1-2 tsp sriracha, or to taste
Fully prepared and ready-to-eat rocket
A few coriander leaves, chopped

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Instructions

Start by placing the grated courgette in a clean tea towel. Wrap it up and twist to get out as much moisture as you can. Repeat several times - the more moisture you remove, the better the fritters will be.
In a bowl, add the eggs, milk, flour, salt, pepper, flour, baking powder and smoked paprika. Whisk together.
Tip the courgette into the bowl as well as the spring onions, coriander and sweetcorn. Mix together.
Preheat the oven to around 50C Fan (this is just to keep the fritters warm).
Line a plate with kitchen towels and set out a non-stick baking tray.
Heat the olive oil in a large non-stick frying pan set over a medium heat. Add a heaped tablespoon of the batter and gently flatten slightly. Repeat with another heaped tablespoon, ensuring you leave enough space between the two so they don’t stick together (I normally cook 3 at a time). Cook the fitters for about 3 minutes on each side - or until golden brown and cooked through. Use a spatula or palette knife to help you flip them.
Once the fritters are cooked, carefully use your spatula (or palette knife) to remove them from the pan and place on the prepared baking sheet to allow the kitchen paper to absorb any excess oil. Place on the baking tray and pop in the oven to keep warm. Repeat with the remaining batter until you have about 12-14 fritters.
Meanwhile, in a small bowl, combine the mayonnaise with the sriracha, to taste, to make the sriracha mayonnaise dip, if using.
Serve the fritters warm with a sprinkling of flaky salt, fresh rocket, some more coriander, and the sriracha mayonnaise dip, if you like.

Notes

The batter should look like a thick pancake batter. You can add a splash more milk if needed but better the batter to be too thick than too loose so go slowly. It depends a little on your courgettes too.

Find it online: https://desertislanddishes.co/courgette-corn-fritters/