Course Appetizer, Breakfast, Lunch, Main Course, Side Dish, Snack
Cuisine British
Servings 5
Calories 154kcal
Equipment
medium frying pan or skillet
Spatula
Grater
sieve
Kitchen paper
kitchen knife
Chopping board
Mixing bowl
5 cm or 2 inch scoop
Ingredients
¼teaspoonbaking powder
1teaspoonsalt
½teaspoonpepper
120gsweetcornfrozen
150gcourgette1 medium
4spring onions
100gflour
2tablespoonoil
2eggsbeaten
Instructions
Trim the spring onions and slice.
Wash the courgettes and cut off the stalk. Use the coarse side of a box grater to grate the courgette.
Add the sweetcorn, courgettes, spring onions, flour, baking powder, eggs and seasoning to a large mixing bowl. Mix the ingredients together.
Heat the oil in a frying pan over a medium heat.
Use the scoop to drop level scoops of the courgette and sweetcorn fritter mix onto the pan.
Flatten slightly to about 1.5 centimetres or half an inch with a fork and leave them to cook for about 3 to 4 minutes, or until golden.
Turn them over and cook the other side for 3 minutes before serving.
Notes
💭 Top Tips
Most courgettes hold a lot of water, which can make soggy fritters. Put the grated courgette in a sieve over the sink. Next, use you hands to squeeze out as much moisture as possible. Leave the courgette on a couple of pieces of kitchen paper, to soak up the remaining moisture.
To get the fritters crispy it's better to leave them undisturbed for at least 2 minutes before you check them.
They will easily move away from the bottom of the pan when they are done.
It's easier to cook them in batches, rather than try to cook them all at once.