These are very simple bites that I am sure will have you diving in for more!
This is a great way to use up home-grown courgettes: in fact for these I was excited to pick courgettes, red onions and mint from the garden.
I make this types of fritter a fair bit. Shallow frying – in just a little oil – is ideal but alternatively they can be spooned onto lined baking trays and baked for about 20 minutes.
For a punchier flavour, you can add some finely chopped chillis or a tablespoon or so of a Thai curry paste. A squeeze of lemon or lime, perhaps with a drizzle of chilli sauce, is a wonderful way to serve these.
These fritters can be cooked ahead of time and simply reheated in the oven at 180°C for about 10 minutes.
Recipe: courgette, sweetcorn and mint fritters
- 1 large courgette, coarsely grated
- about 2 tablespoons freshly chopped mint, shredded
- 1 medium red onion, peeled and thinly sliced
- about 4 tablespoons sweetcorn (tinned or frozen)
- 1 teaspoon sea salt flakes
- 1 egg
- 1 tablespoon plain flour
- 2-3 tablespoons vegetable oil to shallow fry
(1) Squeeze out the excess moisture from the courgette and place in a bowl with the other ingredients, apart from the oil. Mix well.
(2) Heat a little oil on a frying pan over a medium heat and add teaspoons or so of the mixture.
(3) Fry gently for about 4-5 minutes before carefully turning over and cooking a further 3-4 minutes or until golden brown. They are now ready to eat or you can transfer them to a baking tray if you wish to reheat them later.