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Courgette and Sweetcorn Fritters

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

Gardeners love it, cooks perhaps less so - what on earth do you do with that courgette glut?

Courgette and Sweetcorn fritters

 I.5Kg courgette – grated and salted – to yield about 1Kg once you've squeezed the water out
 2 medium onions – grated and salted
 2 tsp salt for salting
 Basil – leaves from bunch chopped
 150mls crème fraiche
 4 heads of sweetcorn (approx 300g)
 600g runner beans – destringed and finely sliced
 300g feta cheese – finely crumbled or chopped
 6 large eggs, lightly beaten
 3 large garlic cloves, grated or minced
 1/4 tsp freshly ground black pepper
 2 tsp salt (15g)
 200g plain flour
 15g baking powder
1

Grate 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.

2

While the courgettes are salting, boil the corn for about ten minutes, cool then cut the kernels from the cobs.

3

At the same time boil the runner beans for five minutes.

4

Mix 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.

5

Heat 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.

6

Remove and keep warm. Repeat until all the mix has gone.

7

Serve with a dip of your choice – romesco sauce, herby sour cream, sweet chilli sauce, whatever.

Nutrition Facts

Serving Size 4 servings