Sweetcorn and zucchini fritters

Having a zucchini plant means you are never without a zucchini. Ever, All. Summer. Long. Which also means you have to find ways of hiding, uh, incorporating, zucchini into your meals. The saving grace is that zucchinis are pretty much tasteless, so they can be used to bulk up all manner of dishes.

This is my favourite way to eat zucchinis. It can be whipped up in minutes and tastes absolutely scrumptious.

Ingredients (makes 6-8 large fritters):
1 medium zucchini
1 sweetcorn (fresh or use 1 cup frozen corn kernels)
50g feta, cut into small cubes or crumbed
½ cup self-raising flour
¼ tsp baking powder
2 eggs
1 Tbsp chopped herbs, – mint, chives, flat-leaf parsley
freshly ground pepper
2 Tbsp butter for pan frying

Serve with:
sweet chilli sauce

Grate the courgette and using your hands, squeeze as much liquid as possible out of the grated courgette. Run a knife down the side of the corncob to remove the sweetcorn kernels.

Whisk the flour, eggs and pepper together. Add in the courgette, sweetcorn, feta and herbs.

Heat a tablespoon of butter in a non-stick pan. Fry large spoonfuls of batter until golden (~3 minutes on each side).

Serve with slices of avocado and sweet chilli sauce, and eat immediately.

6 thoughts on “Sweetcorn and zucchini fritters

  1. Lesley says:

    Mmm these look yum. Was just thinking about having sweetcorn fritters too for dinner so that's a coincidence. My neighbour gave me two plants but she didn't know if they were courgettes – turned out to be squash which I've not experienced before – I have seen them, just never cooked with them.

  2. easyfoodhacks says:

    Thanks Julie and Leslie!

    Julie, – that's so true. I only combined them because I had a zucchini and sweetcorn I had to use, I don't know why I've never thought of using them together.

    Lesley, – you must let me know how you get on. I've never cooked with squash either!

  3. Genie says:

    Your fritters look lovely and golden. I can't get enough of sweetcorn at the moment! They are so delicious. I like them just boiled and buttered on the cob, but maybe I'll give your recipe a whirl soon.

    My favourite method for zucchini is cut lenghways, oiled and seasoned and popped on the bbq and shared with friends and other bbq foods. I can't get enough of it. I sowed zucchini seeds last year, but they turned out to be pattypan squash. I sowed 2 pattypan squash this year and they didn't germinate. Oh well! At least zucchini are cheap at the moment.

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