If you’re like me and have been using some of your time during lockdown to have a go at growing your own vegetables then you may be in a similar position to me – i.e. having a massive glut of courgettes. Even after handing courgettes to everyone I possibly can, I’m still left with plenty to play with so a few slightly more unusual recipes have now become firm family favourites. By far the most popular with my gang are these courgette and sweetcorn fritters which in themselves are vegan and can be paired with all sorts of things. We like ours with some egg (not vegan, obviously), avocado and tomato but they also work with some tzatziki and fresh salad leaves on top too! They’re sweet, a little spicy and absolutely full to bursting with vegetables, so let’s go!
Makes approx. 8 fritters.
- 1 or 2 large courgettes (enough to make a cup and a half of grated courgette)
- Half a cup of sweetcorn
- Quarter of a cup of plain flour
- A tablespoon of plant-based milk or water
- A teaspoon of paprika
- Half a teaspoon of chilli powder
- Half a teaspoon of onion powder
- A dash of pepper
- A pinch of salt
The beauty of this recipe is how simple the method is. Simply grate your courgette into a medium sized bowl, and then tip in the rest of the ingredients and stir. Granted, it will not look hugely appetising at this moment, but you just need to trust the process, okay?
Mix it all in well, and let the flour and liquids combine into a sort of pancake batter/glue consistency as they coat the vegetables. At the same time, try and keep an eye on the spices to make sure they’re all evenly spread out amongst the mixture.
In a non stick frying pan, add a splash of your favourite cooking oil and then spoon your fritter mix in. We happen to have a very old egg mould in the house from my grandparents, so I used that to spoon the mixture in to, and then carefully removed it after a couple of seconds to help the fritters be of an even size and retain their shape.
On a low to medium heat, they took around three to four minutes on each side to be done and voila! They’re particularly good straight out of the frying pan, but can be a little bit mushy. If you like them of a more solid consistency then I’d say refrigerate them once cooked and then give them a little top up of heat before you serve them!