Sweetcorn and Courgette Fritters

Bring a Mexican flair to your home with this tasty Sweetcorn and Courgette Fritters recipe. These fritters are a tried and tested brunch or lunch favourite. With the sweetcorn and chilli, the fritters have a slightly Mexican feel to them.

Sweetcorn and Courgette Fritters batter can be prepared in advance and then left overnight in the fridge, to be cooked quickly when your family or friends arrive. This dish works excellently with a bean stew (like the chipotle black beans recipe in Ursula Lake’s recipe book). They are also lip-smacking delicious with a generous dollop of guacamole and a dash of cashew, almond and garlic dressing – both recipes also in Ursula Lake’s recipe book.

Nutritionally, sweetcorn is a good source of fibre, protein and B vitamins. Courgettes, on the other hand, contain a wide variety of minerals particularly vitamin C and potassium. When cooked, they are particularly rich in vitamin A, which is essential for a healthy immune system.

Serve these delicious Sweetcorn and Courgette Fritters as a brunch or a light lunch with a rocket salad or a chopped tomato and herb salad.

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Recipe by Ursula Lake Course: LunchCuisine: VeganDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 tin sweetcorn with a drained weight of 270 g
110 g polenta
75 g flour (could be plain, buckwheat, spelt etc)
1 level teaspoon bicarbonate of soda
70 ml coconut or dairy free yoghurt
140 ml oat or almond milk
1 large courgette, spiralised or chopped up into skinny batons
1 deseeded red chilli, finely chopped
1 small bunch chopped coriander or chives or parsley
a pinch of salt
a grind or two of black pepper

Method

Preheat the oven to about 170ºC / 155ºF / Gas Mark 3 and prepare a baking tray with greaseproof paper.
Divide the sweetcorn so you have 200 g and 70 g.
Place 200 g of the sweetcorn, polenta, flour, bicarb, yoghurt and plant-based milk into a food processor or blender and mix until you have a thick batter.
In a large bowl, add the batter mix to the rest of the sweetcorn, courgette, chilli, chopped herbs and seasoning.
At this point you could allow the mixture to rest in the fridge overnight, or alternatively head straight for the frying pan.
Cooking this recipe is a bit like making pancakes or drop scones, so prepare a frying pan with a little coconut oil that you drain off (into a bowl for reuse) leaving a medium hot, lightly oiled pan.
Spoon a heaped tablespoon of the fritter mixture into the prepared frying pan in a little, flat, circular pile (about 3 inches wide works really well). Resist touching them for a couple of minutes as they cook on one side. Wait for bubbles to start appearing on the surface of the uncooked side before you flip them over. Take care not to overcrowd the pan (four fritters per batch work well).
As soon as both sides of the fritters are lightly golden, place them on a baking tray and put in the oven while you fry-off the others. You might want to re-oil the pan during this process. The oven will both lightly cook the middle of the fritters that might still be a bit raw, and also keep them warm.
Serve with a squeeze of lime, more chopped herbs or some chilli flakes and a healthy dollop of guacamole. There is a super delicious guacamole recipe in Ursula Lake’s recipe book you may want to try.

Notes

If you don’t have a courgette, some fresh (or defrosted) spinach would also work.

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Like this recipe?

Looking for more wholesome meals to prepare for your family and friends like this Sweetcorn and Courgette Fritters recipe? We have so many great suggestions for you to try, just check out our recipes. Also, if you have fallen in love with this recipe, you may want to order Ursula Lake’s recipe book here. Or if you want to see her latest delicious ideas, follow her on Instagram here.

mzansi

Sweetcorn and Courgette Fritters – A taste of Mexico