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.

Here I served them on a bed of lambs lettuce & topped with cottage cheese, smashed avocado, spring onions, chilli flakes & pomegranate
Ingredients:
- 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
Method:
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In a bowl, mix the courgette, sweetcorn, spring onions, parsley, chilli, paprika & salt & mix to combine
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Sprinkle the flour over & mix again
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Add the flax seed (or egg) mix bit by bit and stir very well until a thick batter forms
-
Add a little extra water, or flour if needed
- Gently stir through the feta if using
-
Heat the oil in a large frying pan, then dollop in big tablespoon fulls of the batter
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Once a bit of a crust has formed, squish with a spatula & cook a bit longer
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Flip & cook on the other side
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Drain on paper towels & cook the next batch
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Eat and enjoy
- Can be reheated on a pan, in the microwave or eaten at room temp!