Courgette and Sweetcorn Fritters
August 10, 2017
We’re getting to the time of year when all the efforts in the garden come to fruit. The problem is what to do with that there fruit. Courgettes and runner beans are in full flow now. Corn on the cob is just around the corner but you can always use tinned or frozen. The salted courgettes and feta make them much more interesting, without dominating, and they’re good as a tapas with sauce/dip, as a side of a simple supper or, even better, for breakfast. You could even freeze the mix but you might be better cooking for a shorter time and freezing the fritters.
They’re available in the Tapas Bar in Totnes with our hazelnut romesco sauce – (recipe to follow).
Apart from summer minestrone, I can’t think of a better cocktail of kitchen garden surplus. Let us know if you have any better suggestions.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 4 servings
1Grate the courgettes and onion, mix with salt and leave in a bowl for twenty minutes. Squeeze as much liquid out as possible. You can do this with your hands or in a piece of muslin.
2While the courgettes are salting, boil the corn for about ten minutes, cool then cut the kernels from the cobs.
3At the same time boil the runner beans for five minutes.
4Mix all the ingredients together with eggs and flour last. Sir until there are no lumps of flour and everything is evenly mixed. It should be fairly dry, not like a drop scone mix, but if it doesn’t look as though it will stick together add another egg and a tablespoon of flour.
5Heat up a large skillet/pan or flat griddle, evenly coated with a little oil. Spoon in the mix – one heaped tablespoon per fritter. Flatten the top with the back of a spoon and fry for a couple of minutes. Turn over and fry for another couple of minutes.
6Remove and keep warm. Repeat until all the mix has gone.
7Serve with a dip of your choice – romesco sauce, herby sour cream, sweet chilli sauce, whatever.