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
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!