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Sweetcorn & courgette fritters

Sweetcorn & courgette fritters

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A star rating of 4.6 out of 5.103 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal465
fat21g
saturates5g
carbs44g
sugars20g
fibre5g
protein23g
salt1.7g
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Ingredients

  • 198g can sweetcorn, drained
  • 2 spring onions, finely chopped
  • 50g courgette, grated
  • 1 tsp smoked paprika
  • 50g self-raising flour
  • 5 eggs, 1 beaten, 4 for poaching
  • 40ml milk
  • 4 tbsp sweet chilli sauce
  • juice 1 lime
  • 1 tbsp vegetable oil
  • mixed leaves, to serve

Method

  • STEP 1

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

  • STEP 2

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2016

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Overall rating

A star rating of 4.6 out of 5.103 ratings
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