Crispy Corn and Courgette Fritters
Savory vegetable fritters combining fresh corn kernels, grated courgette, spring onions, and coriander with eggs and self-raising flour for binding. Pan-fried until golden and cooked through, these fritters deliver a light, slightly crisp exterior with a tender interior. Serve immediately with guacamole and fresh lime wedges for brightness and richness.
Ingredients
- 1 corn on the cob or 130 g, frozen sweetcornzucchini1:1vegetable
same ingredient, regional name
- 1 zucchini, coarsely gratedzucchini1:1vegetable
same ingredient, regional name
- 4 green onions, thinly sliced
- 3 tbsp self-rising flourall-purpose flour plus baking powder1 tbsp flour + 1/4 tsp baking powder per tbsp self-raisinggrainadds gluten
requires adjustment
- 2 medium free-range eggs, beatenstandard eggs1:1protein
no functional difference
- 2 tbsp fresh coriander, chopped
- 1 red chilli, deseeded and roughly chopped
- vegetable oil, for shallow-frying
- guacamole, to serve(optional)
- lime wedges, to serve(optional)
Instructions
- 1
If using corn on the cob, trim the base flat, then hold it upright on a board and slice the kernels off with a large sharp knife.
- 2
Combine corn kernels, grated zucchini, green onions, flour, beaten eggs, coriander, and chopped chilli in a large bowl.
- 3
Season with salt and black pepper, then mix well.
- 4
Heat a splash of oil in a large non-stick frying pan over medium heat.
- 5
Working in batches, cook large tablespoonfuls of the mixture, turning once, until lightly browned and cooked through.
- 6
Add extra oil to the pan as needed between batches.
- 7
Serve immediately or keep warm in the oven.
Tips
For easier corn kernel removal, stand the cob upright in a shallow bowl to catch kernels.
Do not overmix the batter to avoid tough, dense fritters.
Keep cooked fritters warm in a low oven without covering, which preserves crispness.
Good to Know
Refrigerate cooled fritters in an airtight container up to 2 days. Reheat in a 180C oven until warmed through.
Prepare the batter mixture up to 2 hours ahead, cover, and refrigerate. Cook just before serving for best texture.
Serve hot with guacamole and lime wedges. Optional: sour cream or yogurt-based dipping sauce.
Common Mistakes
Do not skip the flour to avoid a batter that won't hold together during cooking.
Do not cook over high heat to avoid burning the exterior before the interior cooks through.
Do not press down on fritters while cooking to avoid compressing them and losing texture.
Substitutions
no functional difference
requires adjustment