Courgette and Sweetcorn Fritters served with dill and spring onion yogurt, perfect as a quick and filling brunch or a healthy afternoon snack.
Prep time: 15 min
Cooking time: 10 min
Total time: 25 min
Servings: 10-12 fritters
INGREDIENTS For the fritters: · 3 medium courgettes (grated) · 100g sweetcorn (drained/thawed) · 1 egg
· 2 tbsp plain flour
· 2 tbsp fresh dill (chopped)
· salt and pepper to taste · oil for frying For the dill and spring onion yogurt: · ½ cup Greek-style yogurt · 1 spring onion
· 1 tbsp fresh dill (chopped)
· salt and pepper to taste
DIRECTIONS
1. Add the grated courgettes into a bowl, sprinkle over some salt, then toss gently. Put it aside for at least 10 min. 2. Meanwhile, prepare the dill and spring onion yogurt. Finely chop the spring onion, saving some for decoration if needed, then stir it into the yogurt with the chopped dill, salt, and freshly cracked black pepper. Put it aside. 3. For the fritters, squeeze out the excess water from the grated courgettes with your hands and place them in a clean bowl. Add the sweetcorn, egg, flour, dill, and season it with freshly cracked black pepper (the courgettes should already be salty enough) and mix it well. 4. Heat a splash of oil in a large non-stick frying pan over medium heat. Add 2 tbsp of batter for each fritter and, in batches, cook them on each side for about 2 min until golden brown. (Flip them gently as they are very tender.) 5. Serve as soon as they are ready, top with the dill and spring onion yogurt, or just dip into it!
Tip: You can always have fresh dill at home if you chop and freeze a big bunch of it. They keep well in the freezer for up to 3 months. This also works for parsley, coriander, basil, or any other herb of your preference.
Did you try this recipe?
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