Courgette and sweetcorn fritters with tomato salsa

A simple and versatile vegetarian main
Try our courgette and sweetcorn fritters with tomato salsa recipe
1 rating
Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

This recipe is so easy to adapt to whatever you have in the fridge – it works well with courgette, pea and mint, or sweet potato, black bean and avocado. You can make the fritters in advance and reheat under the grill before eating. 

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Ingredients
  • 150g cottage cheese
  • 3 medium eggs
  • 150g self-raising flour
  • 250ml skimmed milk
  • 1 lemon, zest only, finely grated
  • Freshly ground black pepper
  • 1 x 198g can reduced-salt sweetcorn
  • 2 tablespoons fresh chives, chopped
  • 2 courgettes, coarsely grated
  • 1 teaspoon sunflower oil
  • 50g tomato salsa
  • 200g green salad, to serve
Time
20 minutes

Nutrition information (per serving)

SERVES:
4
CALORIES:
327
FAT:
11.1g
SALT:
0.9g
SUGAR:
9.1g
5 A DAY:
1.5
Method
  1. In a food processor, blend the cottage cheese, eggs, flour, milk and lemon with freshly ground black pepper until combined.
  2. Transfer the batter to a large bowl and stir in the sweetcorn and chives.
  3. Wrap the grated courgette in a clean tea towel and squeeze out the excess water before adding to the mixture.
  4. Heat the oil in a large non-stick frying pan over a medium heat. Add serving spoons of the batter to the pan – spacing them apart.
  5. Cook for 3–4 minutes on each side, until golden and cooked through.
  6. Serve with salsa and salad.
Top tip: serve with a poached egg for a delicious weekend brunch