Name: Courgette and Sweetcorn Fritters
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2
Cuisine: Vegetables
Ingredients: 200g / 7oz courgette (zucchini); 100g / 3.5oz cooked, drained sweetcorn (frozen or tinned are fine); 2 tbsp plain flour; 1/2 tsp baking powder; 1 tbsp breadcrumbs; pinch chilli flakes (see note 1); 1 small spring onion/scallion, sliced; 1 large egg, beaten; small handful chopped parsley; 1 tbsp olive oil

Question 1

What are they?

Accepted Answer

While traditionally a fritter is meat, veg or fruit which is battered or breadcrumbed and then fried, these fritters are a little lighter. The courgette and sweetcorn is tossed in a light mixture of egg, flour and breadcrumbs. This helps everything bind together without completely coating them and adding extra stodge.

Question 2

Why do my fritters come out soggy?

Accepted Answer

There are a few things you can do to make sure you get gloriously crispy outsides on your fritters, every time: 

•	Don't skip the steps to remove the moisture from the veg - If your fritters are too moist then you have no chance of making them crisp. Even if then you fry them at a super-high heat, the excess water will cause them to boil rather than sear on the surface.
•	Make sure your pan is hot, but not too hot- you want the fritters to start sizzling and cooking as soon as they hit the pan, otherwise they will start to soak up the oil which will make them softer. But you also don't want the heat to be too high so that they burn on the surface before being cooked through. Medium to medium-high heat is good.
•	Spoon the batter into the pan, and then leave alone it for 2-3 minutes - the batter needs to be left for enough time to get a nice golden crust. If you turn the fritters too quickly then the surface won't have enough time to form that crispy exterior. 
•	Don't overcrowd the pan - any overlap will result in sad, soggy bits of fritter that don't cook properly. Also, If the fritters are too close together then the heat around their edges will be lowered. Give each fritter a good centimetre (0.4 inches) or so of space between them.

Question 3

What can I serve them with?

Accepted Answer

The great thing about these fritters is that you can serve them for pretty much any meal of the day! 

For a hearty breakfast, brunch or lunch, I love to serve these with a poached egg and a side of tomato chutney. A few salad leaves also help to spruce the plate up. (see pictures for this serving suggestion). 

You can also serve these as a snack or starter/appetiser. Add a dipping sauce such as this fresh, homemade yogurt tzatziki for a healthy yet tasty nibble.

If you want to make these into more of a meal for dinner, then you can add a few sides of vegetables. This grilled asparagus with balsamic red onion is great, as is roasted tenderstem broccoli or a plate of roasted tomatoes and leeks.

Question 4

Can I freeze them?

Accepted Answer

If you are planning ahead then it is better to freeze the uncooked fritter batter, rather than keep cooked fritters. They will lose their crispiness if chilled or frozen and reheated. However, you can retain some of the crispness by making sure to always reheat them in a hot frying pan/skillet on the hob/stove, rather than in the oven or microwave. 

The uncooked batter can be kept in the fridge for up to 3 days or 3 months in the freezer. I like to split the batter into freezer bags of individual portions so you can easily grab a helping for a quick meal when short on time.

To freeze cooked fritters, stack them with a layer of baking/parchment paper in between each to stop them from sticking together. Carefully place them in a freezer bag or sealed container and then place them in the freezer so that they aren't squashed by anything.

Question 5

Can I bake them in the oven?

Accepted Answer

These are definitely at their best when pan-fried, which helps make them crispy, however, you can bake them in the oven if you want to remove the oil from the recipe. They will need around 20 minutes at 200C/400F and turning halfway through.

Courgette and Sweetcorn Fritters

Description

Ingredients

Instructions

Notes

Nutrition