Courgette and Sweetcorn Fritters with a Yoghurt & Herb Dip

Fritters are a brilliant way of using up odds and ends, gluts of vegetables, or reimagining leftovers. They also freeze well if you want to do a big batch and, tend to be a bit of a hit with little ones, too. Although if serving to young children, you may like to leave out the chilli flakes.

I love this combination of courgette and sweetcorn, especially in the summer, as we always seem to have a pile of courgettes to use up. I tend to serve a couple of them with a poached egg, or some smoked salmon, alongside the dip and a large garden salad. It makes a wonderfully balanced and tasty brunch, lunch or even light supper.

TIP: Don’t be afraid to play around with the vegetables you use. Grated carrots or beetroot work well instead of the courgettes, and peas are a lovely substitute for the sweetcorn.

serves 2


1 medium courgette, grated and squeezed of moisture
140g tinned sweetcorn, drained and rinsed
2 eggs
1 tbsp fresh chives, finely chopped
1/2 tsp chilli flakes
salt & pepper
2 tbsp flour (I use buckwheat)
1 tbsp olive oil

For the yoghurt and herb dip:

150g Greek yoghurt
1 tbsp chives, finely chopped
1 tbsp mint, finely chopped
1 tbsp parsley, finely chopped
juice of 1/2 lemon
salt and pepper


In a large bowl, mix together the grated courgette and sweetcorn.

In a separate bowl or jug, whisk together the eggs, chives, chilli flakes and salt and pepper.

Pour over the vegetables, then add the flour. Give everything a really good stir until you have a smooth batter coating the vegetables.

Heat a large non-stick frying pan over a medium heat, then add the olive oil. Spoon 2 tablespoons amounts of batter into the frying pan – you should be able to cook 4-5 at a time. Fry for 2-3 minutes until golden brown, then flip the fritters and cook for another 2 minutes, or until golden and cooked through.

Make the yoghurt dip by mixing together the yoghurt, herbs and lemon juice, then season to taste. Serve with the fritters and a fresh garden salad.


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