These corn and courgette fritters are best served hot with crème fraiche or sweet chilli (or both).
Fritters are a breezy midweek meal, served within a half hour. They’re best enjoyed with seasonal fare — calling for corn and courgettes at this sunny time of year. Serve with a balsamic-drenched side salad. You could also swap fresh corn for frozen in the colder months.
- Place the courgettes into a clean tea towel and squeeze out any excess water.
- In a large bowl, mix well with the courgettes, corn, spring onions, garlic, zest, eggs, parmesan, parsley, flour, salt and pepper. Let it stand for 10 minutes.
- Heat the oil in a large frying pan. Add large tablespoons of mixture, cooking a few at a time for 3-4 minutes, then turning for 2 minutes. Continue to cook the remaining mixture.
- Serve with a scoop of crème fraiche or sweet chilli.
More courgette recipes
Salads, pasta dishes and more.
Spiced corn, courgette and chicken salad. Make the most of fresh corn with this tasty spiced salad.
Roasted pepper and courgette frittata. This simple frittata is wonderful shared as part of a fuss-free picnic lunch.
Prawn and courgette pasta. Something special happens when everything combines in this weeknight-friendly pasta dish.
Advertisement
Advertise with NZME.Summer tomato salad with courgette, mozzarella and basil. This simple salad is bound to become a favourite over the warm summer months.
Beetroot and courgette fritters. Have a healthy, meatless lunch (or breakfast or dinner).
