Sweetcorn & courgette fritters
- Chelsie Collins
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.5 out of 5.130 ratingsRate
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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
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Showing items 1 to 3 of 3
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal465
low
-
fat21g
-
saturates5g
-
carbs44g
-
sugars20g
-
fibre5g
-
protein23g
-
salt1.7g
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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.
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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.
Recipe from Good Food magazine, July 2016
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A star rating of 4.5 out of 5.130 ratings
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