Summer Courgette and Sweetcorn Fritters
A simple, satisfying recipe for making the most of a summer glut. Courgettes have a habit of appearing all at once, and this is one of our favourite ways to make the most of them. Crisp on the outside, soft within, these fritters are quick enough for a weekday lunch but equally at home as part of a leisurely brunch or summer supper.
Sweetcorn adds little bursts of sweetness, though fresh or frozen garden peas work just as well. Serve with a poached or fried egg, dressed salad leaves, grilled fish or roast chicken. They’re equally delicious eaten cold, making them perfect for picnics, lunchboxes or easy summer lunches.
Serves – 2 people (6 fritters)
Prep Time – 20 minutes
Cook Time – 10 minutes
Storage – 3 days in the fridge
Ingredients
1 medium courgette (about 120–150g), coarsely grated
½ tsp fine sea salt
50g plain flour
½ tsp baking powder
1 large free-range egg
1 tsp ground cumin
Freshly cracked black pepper
50g sweetcorn kernels (fresh, frozen or tinned)
Olive oil, for frying
Instructions
Place the grated courgette in a bowl and sprinkle over the sea salt. Mix lightly and leave to sit for 10 minutes.
Meanwhile, whisk together the flour, baking powder, egg and cumin in a large bowl. Season generously with freshly cracked black pepper.
Using your hands, squeeze out as much liquid as possible from the courgette, then fold it into the batter along with the sweetcorn.
Heat enough olive oil to lightly coat the base of a large frying pan over a medium-high heat.
Once the oil begins to shimmer, spoon generous tablespoons of the mixture into the pan, gently flattening each one with the back of the spoon.
Cook for 2–3 minutes on each side, or until crisp and deeply golden. Cook in batches if necessary, draining the fritters on kitchen paper between batches.
Serve warm with your favourite accompaniments, or leave to cool and enjoy later.
Serving Suggestions
Top with a poached or fried egg.
Serve with smoked or grilled fish, BBQ chicken or sausages.
Add to a plate of dressed salad leaves with a spoonful of natural yoghurt.
Delicious with a spoonful of Fat Tomato Gooseberry Pickle or Marrow Date Chutney.