Fresh sweetcorn kernels and grated courgette make tender-centred fritters with crisp edges. Chickpea flour binds the mixture without egg, while squeezing the courgette dry keeps each fritter light enough to fry rather than steam.
Ingredients
- 250g, cut from about 2 cobs or thawed from frozen Sweetcorn kernels
- 1 medium, about 250g, coarsely grated Courgette
- 3, finely sliced Spring onions
- 75g Plain flour
- 35g Chickpea flour
- 1 tsp Baking powder
- 100ml, plus 1–2 tbsp if needed Cold water
- 10g, finely chopped Fresh parsley
- 3/4 tsp, divided Fine salt
- 1/4 tsp Black pepper
- 3 tbsp, for shallow-frying Neutral vegetable oil
- 100g, to serve, optional Unsweetened plant-based yoghurt (optional)
- 1/2, juiced, optional for dip Lemon (optional)
Equipment
Coarse grater · Clean tea towel · Mixing bowl · Whisk · Heavy frying pan · Fish slice or spatula
Method
- Place the grated courgette in a sieve, toss with 1/2 tsp salt and leave for 10 minutes. Squeeze firmly in a clean tea towel over the sink until very little liquid comes out. Pat the sweetcorn dry if it is thawed or tinned.
- In a bowl, whisk the plain flour, chickpea flour, baking powder, remaining salt and black pepper. Gradually whisk in 100ml cold water to make a thick batter that falls slowly from a spoon; add up to 2 tbsp more water only if dry flour remains.
- Fold in the sweetcorn, squeezed courgette, spring onions and parsley. The mixture should hold together when pressed. If it feels loose, add 1 tbsp flour; do not add extra water.
- Heat a thin film of oil in a heavy frying pan over medium heat. Spoon in 2 tbsp mixture per fritter, leaving room around each one, and press to about 1cm thick. Fry in batches for 3–4 minutes per side until deep golden and crisp. Adjust the heat if they brown in less than 2 minutes.
- Transfer to a rack or kitchen paper and keep warm in a low oven while frying the remaining mixture, adding more oil as needed. The centre should be hot and set, not wet or pasty.
- If making the optional dip, stir the plant yoghurt with the optional lemon juice and serve alongside the fritters while hot.
Allotment tip
For the crispest edges, squeeze the courgette thoroughly, keep fritters small and fry without crowding the pan. Freshly cut sweetcorn is especially sweet; frozen kernels work well after thawing and drying.
Cooking tips
The chickpea flour firms as it cooks, so let the first side set before turning. A moderate heat browns the outside while giving the centre time to cook.
Common mistakes to avoid
Wet courgette thins the batter and makes fritters soggy. A pan that is too hot burns the kernels before the binder sets; test one small fritter and adjust the heat.
Serving suggestions
Serve as a light lunch with salad, or alongside tomato salsa and plant-based yoghurt. They are best straight from the pan.
Seasonal allotment note
Sweetcorn and courgettes are warm-season crops in the UK, with outdoor harvests usually from late summer; cooler regions may crop later or benefit from protected growing.
Ingredient swaps
Use 110g chickpea flour in place of both flours for a gluten-free version, adjusting the water to make a thick scoopable batter. Chives can replace parsley. For a spicier batch add 1/4 tsp chilli flakes.
Allergens: Gluten (plain flour, unless gluten-free flour is used) Soya may be present in some plant-based yoghurt
Storing leftovers
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours, or freeze separated by baking parchment. Reheat once in a 200°C / 180°C fan oven for 8–10 minutes until hot and crisp; avoid repeated reheating.