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Corn & Courgette Fritters

GF / SF / VG

These classic, savoury crowd pleasers have everyone’s mouths watering! We love serving them for brunch, lunch or dinner.


1 Courgette, grated (Zucchini)

1 cob sweet corn, nibs cut off (or 1 cup frozen)

3-4 spring onions

2 Tbs chopped parsley

1/2 tsp tabasco or other chili sauce (to taste)

pinch of salt

scant 1/2 cup chick pea flour

3 Tbs ground flax seeds mixed with 1/3 cup water and 1 egg

2-3 Tbs rapeseed, olive or sunflowerseed oil

Cooking Instructions

Squeeze the excess liquid out of the grated courgette in a clean teatowel or robust paper towels.

In a bowl, add the courgette, corn nibs, spring onions, parsley, chilli sauce & salt & mix to combine. Sprinkle the flour over & mix again. Add the flax seed mix bit by bit and stir very well until a thick batter forms. Add a little extra water, or flour as needed to make the mix cohesive.

Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time. Once a bit of a crust has formed, squish with a spatula & cook a bit longer. Flip & cook on the other side. Drain on paper towels & cook the next batch.

Eat while warm.. Squabble over the last one!