Courgette & Corn Fritters

Name: Courgette & Corn Fritters
Total time: 25 minutes
Yield: 4
Ingredients: 1 medium courgette (200g), grated; 150g sweetcorn kernels (fresh, frozen or canned); 60g self-raising flour; 30g plain flour; 40g grated Parmesan cheese; 1 large egg; 30ml sparkling water; 2 tbsp finely chopped fresh herbs (parsley or coriander, about 10g); ½ tsp smoked paprika; ½ tsp ground cumin; ¼ tsp chilli flakes or chilli powder; ½ tsp ground coriander; ¼ tsp ground turmeric; A pinch of baking powder; Salt & pepper; Mellow Yellow Cold Pressed Rapeseed Oil (for frying); For the herby yoghurt dip: 200g Greek yoghurt 1 tbsp chopped fresh herbs (such as mint, parsley or coriander) A drizzle of Ultimate Chilli Dressing A drizzle of Cold pressed rapeseed oil Pinch of salt

25 minutes

These crisp, golden courgette and sweetcorn fritters by Verity at For The Flavour are spiced with paprika, cumin and turmeric, then pan-fried in Mellow Yellow cold-pressed rapeseed oil for a light, nutty finish. Served with cooling herby yoghurt and a drizzle of Ultimate Chilli Dressing, they’re a delicious vegetarian lunch, snack or side dish bursting with flavour.

Method

1

Grate the courgette and wrap it in a clean tea towel or piece of muslin. Squeeze out as much liquid as possible — this will help your fritters stay crisp.
2

In a large bowl, mix the self-raising flour, plain flour, baking powder, Parmesan and all the spices. Season with a little salt and pepper.
3

In a separate bowl, whisk together the egg and sparkling water. Stir in the grated courgette, sweetcorn and chopped herbs.
4

Combine the wet and dry ingredients, folding until just mixed. The batter should be thick but spoonable; if needed, loosen with a splash more sparkling water or thicken with a dusting of flour.
5

Heat a thin layer of Mellow Yellow cold pressed rapeseed oil in a large non-stick frying pan over a medium heat. Drop in spoonfuls of batter, flattening slightly into fritters. Cook for 2–3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper to drain.
6

For the herby yoghurt, stir the chopped herbs into the yoghurt and season with a pinch of salt. Serve the fritters warm with the yoghurt on the side, finished with a drizzle of Mellow Yellow and Ultimate Chilli Dressing & a drizzle of Mellow Yellow Cold Pressed rapeseed oil.

1 medium courgette (200g), grated
150g sweetcorn kernels (fresh, frozen or canned)
60g self-raising flour
30g plain flour
40g grated Parmesan cheese
1 large egg
30ml sparkling water
2 tbsp finely chopped fresh herbs (parsley or coriander, about 10g)
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp chilli flakes or chilli powder
½ tsp ground coriander
¼ tsp ground turmeric
A pinch of baking powder
Salt & pepper
Mellow Yellow Cold Pressed Rapeseed Oil (for frying)
For the herby yoghurt dip:
200g Greek yoghurt
1 tbsp chopped fresh herbs (such as mint, parsley or coriander)
A drizzle of Ultimate Chilli Dressing
A drizzle of Cold pressed rapeseed oil
Pinch of salt