Courgette, sweetcorn & mint fritters

These are very simple bites that I am sure will have you diving in for more!

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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.

Courgette, sweetcorn & mint fritters

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

Courgette, sweetcorn & 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.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food. View all posts by Philip