These fritters are a long time summer favourite recipe of ours, and are really easy to make. While we were still vegetarian they were first made for us a little differently by Louise’s sister Julie and were delicious. Over time we’ve changed and adapted them a few different ways to this recipe with sweetcorn. The sweetcorn is full of vitamin D, and the courgettes are hydrating with their high water content. Perfect for this heatwave! To learn about the importance of vitamin D read our blog post here 🙂 Serve the fritters alongside a colourful green salad, with some lemon, avocado, and vegan feta cheese. Violife do a lovely vegan feta, now being sold in Ocado, and Tesco. They also go really nicely with tomato salsa, black beans, and homemade cashew cream cheese if you fancy pulling out all the stops!
To get the best results, we strongly recommend using a clean tea towel to get rid of the excess moisture from the courgettes, not overmixing (an easy mistake), letting the mixture chill in the fridge for a while, and heating the frying pan up really hot before turning down a bit and spooning your mixture on.
We hope you enjoy making them! If you do, let us know how you get on and comment below because we love your feedback. You can also connect with us on instagram, facebook, and twitter inthekitchenwithemandlou and @itkwithemandlou 🙂
Lots of love, Em & Lou x
|Courgette And Sweetcorn Fritters|| |
- Serves 4
- 4 medium courgettes
- 120g frozen sweetcorn
- 4 garlic cloves, peeled and crushed
- 2 red onions, finely chopped
- 1 tsp smoked paprika
- 80g chickpea/gram flour
- 2 tbsp plant milk
- Himalayan pink or sea salt and black pepper, to taste
- Olive oil, for frying
- Let the frozen sweetcorn defrost in a bowl. Meanwhile, grate the courgettes in a box grater and squeeze all the water out over the sink with a tea towel. (This step is crucial if you want to avoid them being a disaster!)
- Once you've got as much water out as you can, add the courgette, garlic, red onion, and seasonings, and mix well. Add the gram flour and plant milk and mix again, being careful not to overmix. Then put the mixture in the fridge to chill for half an hour to an hour.
- Take it out of the fridge and heat up some olive oil in a frying pan on a high heat for a couple of minutes. Once the pan is piping hot, turn it down to a medium heat and fry. Be careful not to make them too big as it makes them more difficult to cook. Enjoy!