Sweetcorn & courgette fritters

Sweetcorn & courgette fritters

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(83 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2

An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal465
  • fat21g
  • saturates5g
  • carbs44g
  • sugars20g
  • fibre5g
  • protein23g
  • salt1.7g
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  • 198g can sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 2 spring onions, finely chopped
  • 50g courgette, grated



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 tsp smoked paprika
  • 50g self-raising flour
  • 5 eggs, 1 beaten, 4 for poaching



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 40ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 4 tbsp sweet chilli sauce
  • juice 1 lime



    The same shape, but smaller than…

  • 1 tbsp vegetable oil
  • mixed leaves, to serve


  1. Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.

  2. Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.

  3. Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.

  4. Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.

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Comments, questions and tips

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Jasmine Ward's picture
Jasmine Ward
23rd May, 2020
A brilliant recipe, we added chopped green chilli in with the fritter mix, omitted the sauce and cooked it with fry light instead of oil. Amazing
26th Apr, 2020
They were ok. My other half barely ate one. Not very flavoursome. Would make again but I'd tweak the recipe. Also, I squeezed all excess water out of the courgette before cooking.
Tonya Kirwan's picture
Tonya Kirwan
12th Nov, 2019
It was very easy to make but I preferred the dish without the sauce. The fritters are nice eaten cold as well but maybe a bit of extra flavour or spiciness might be nice too
22nd Oct, 2019
These are very popular in our house. A great option for our mixed vegetarian / meat eating household. My kids reckon they don't like courgette so I call them zucchini pancakes and they gobble them up. I'm rough with the measurements and they always seem to work. I've never actually made the sauce, I just use a bit of hot sauce for the grown ups. They are also very filling so you don't need anything else with them.
Scribbles163's picture
19th Sep, 2019
These were really tasty and easy to make. I added more sweetcorn than the recipe said (285g drained weight). Will definitely be making again!
19th Apr, 2019
Nice and easy, and we made them gluten free, dairy free (gf self raising flour and unsweetened soya milk). They need quite a lot of seasoning but fairly tasty.
2nd Jul, 2018
Great recipe, so quick and easy and didn’t fall apart in the pan like other fritter recipes I’ve tried. Definitely making again.
2nd Jul, 2018
Came out pretty foul, flavourless and soggy :\ Giving 3 stars as perhaps some of the fault lies with the chef?!
17th Jul, 2017
Brilliant! So fast and tasty. I use a wide shallow pan for my poached eggs and put white wine vinegar in it. Perfect every time! So tasty!
13th Jun, 2017
Just made this for dinner and they were fabulous. Even my "Oh god, vegetarian!" husband and fussy children declared them to be a keeper. These are going to become a regular feature in our house.


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