Courgette and sweetcorn fritters (serves 4-6)

I’ve seen a few people on my social media feeds who have a glut of courgettes and marrows from their veggie patches. Growing your own produce is awesome but you do sometimes need to have a creative repertoire of useful recipes for when you get an unexpectedly bumper crop. You don’t necessarily want to be eating courgettes for an entire week but nor do you want them to go to waste. So it’s handy to have a few “eat right now” recipes and maybe a couple of “for the freezer” back-up recipes that you can store for when you aren’t quite so sick of the sight of them!

These fritters are really light and zingy. Perfect for summer. I haven’t actually tried this but I reckon you could probably cook them, leave them to cool, then stack them up in batches with squares of greaseproof paper in between each patty, and freeze them. Then you could oven cook them from frozen when you want a quick meal. Just like the frozen veggie burgers you can buy pre-packed. It should work well.




2 eggs
3 large courgettes, grated
50g flour
zest of 1 lemon
50g grated parmesan
1 tbs sweet chilli sauce
Bunch of mint
2 spring onions, chopped
Small tin of sweetcorn
Black pepper




Courgettes release an awful lot of water. Some recipes suggest squeezing the grated courgettes over the sink in a muslin cloth or tea towel but I’m too lazy and it all seems a bit messy. So for my recipe, it’s best to work quickly and not leave the batter sitting about for too long, or it’ll become too wet to handle in the pan.

Put all of the ingredients into a large bowl. Tear the mint leaves into the bowl, discarding the stalks. Stir the mixture until it’s thoroughly combined. I got my hands in there and gave it all a good scrunch.


Meanwhile, heat some oil in a large pan. When it’s nice and hot dollop a large heaped tablespoon of the mixture into the pan. The fritters will need a few minutes each side, until they are crispy and brown. Because they’re quite soft, I found I needed two spatulas to turn them. Bit tricky but I soon got the hang of it and they kept their shape.


That’s it! Very quick to cook. Really fresh and tasty.


I served them with crispy grilled bacon and mushrooms. The salty, crispy bacon went really well with the soft, light texture of the patties. But you could serve them as a veggie main, with salad and maybe some new potatoes or couscous. I reckon a runny poached egg on top would be epic. Scrummy.


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4 thoughts on “Courgette and sweetcorn fritters (serves 4-6)

  1. tinabakesbread August 19, 2014 at 19:15 Reply

    You know what’s a shame? I can only Like this once! I recently made Nigel Slater’s courgette fritters with feta cheese, nice twist, and yours look delectable.
    You have the best recipes! If I am ever fortunate enough to visit Mrs. Langthorne I would love to take you out for a cuppa tea and lunch and talk recipes.

    • The Pie Patch August 19, 2014 at 19:30 Reply

      Aw, bless you. You always say the kindest things. I’d love to go out for tea with you & Mrs L!

  2. Rachelle Strauss July 19, 2015 at 10:22 Reply

    These sound fantastic. I can see them being packed for a picnic in the country – something a bit different to sandwiches and being dipped in a tomato chutney or a mint raita – yummy! Thanks for sharing x

    • The Pie Patch July 19, 2015 at 10:32 Reply

      You’re very welcome. Oooh, yes. They’d be good in a picnic. Thanks for commenting. 🙂

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