Crispy on the outside, soft in the middle—these little fritters are the perfect way to use up a glut of courgettes. They’re quick to make, great for lunchboxes or snacks, and just as tasty cold as they are fresh from the pan. A fab fridge-friendly bite the whole family will love.
PrintCourgette Fritter
- Total Time: 15
- Yield: 4 1x
Ingredients
Scale
1 Courgette (Large, grated)
2 Eggs (Whisked)
65 gram Plain flour
15 milliliter Olive oil
1 can Sweetcorn
Instructions
- Grate the courgette over a clean tea towel or a muslin cloth. Gather and squeeze as much liquid out as possible (so they won’t be soggy). Pour the courgette into a mixing bowl.
- Crack the eggs into the bowl add the drained sweetcorn and flour. Stir to combine.
- Heat the oil in a large frying pan. Using a tablespoon, gently drop the fritter batter into the hot pan.
- Cook for 2 minutes on each side until golden.
