Corn & Courgette Fritters – VEGAN OPTION

I love this recipe and I love the fact that it is so versetile. One day I had it for brunch, the next for my lunch and the next with dinner. These fritters really can be eaten at any time of the day and are also a great snack.

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Here I served them on a bed of lambs lettuce & topped with cottage cheese, smashed avocado, spring onions, chilli flakes & pomegranate


  • 1 Courgette , grated & excess liquid squeezed out
  • 100g tinned sweetcorn
  • 3- 4 spring onions
  • 2 Tbs chopped fresh parsley
  • 1/2 cup gram flour (you can use plain too!)
  • 1/2 tsp paprika
  • 1/2 tsp hot chilli powder
  • Salt & pepper to taste
  • VEGAN: 2 flax eggs (ratio of 1 tbsp flax to 2.5 tbsp water per egg) – set in fridge for 5 mins
  • Non vegan: 2 eggs, feta (optional)
  • 2 tbsp oil of choice


  1. In a bowl, mix the courgette, sweetcorn, spring onions, parsley, chilli, paprika & salt & mix to combine
  2. Sprinkle the flour over & mix again
  3. Add the flax seed (or egg) mix bit by bit and stir very well until a thick batter forms
  4. Add a little extra water, or flour if needed
  5. Gently stir through the feta if using
  6. Heat the oil in a large frying pan, then dollop in big tablespoon fulls of the batter
  7. Once a bit of a crust has formed, squish with a spatula & cook a bit longer
  8. Flip & cook on the other side
  9. Drain on paper towels & cook the next batch
  10. Eat and enjoy
  11. Can be reheated on a pan, in the microwave or eaten at room temp!

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