Courgette, corn & feta fritters

Freshly picked sweetcorn, steamed or barbecued and then served with some butter and salt and pepper is the essence of summer. Luckily, tinned corn is available year round and while it’s not quite as satisfying to eat on its own as the fresh stuff, it’s a wonderful ingredient for many dishes. These fritters are super easy to make and they contain one of the other summer surplus veggies, courgettes.

Serves 2-3 with leftovers for one lunch.

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Courgette, corn & feta fritters
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  • 2 medium sizes courgettes
  • 1 cup tinned corn, drained
  • 1 garlic clove
  • Pinch of chilli flakes
  • 100g feta
  • 75g plain flour
  • 2 eggs
  • 1 avocado
  • Juice of ½ lime
  • Salt and pepper


  1. Coarsely grate the courgettes. Put them in a sieve with a pinch of salt and squeeze together a few times to get rid of some water. Leave in the sieve to drain while you prepare the rest of the ingredients.
  2. Tip the corn into a large bowl. Peel and crush or finely grate 1 garlic clove. Stir garlic and chilli flakes into the sweetcorn and crumble in the feta.
  3. Give the courgettes a final good squeeze to get rid of as much water as possible, and tumble them into the sweetcorn bowl. Measure out 75g of flour and add it to the bowl. Break in the eggs. Sprinkle in a little salt and pepper and stir well to combine.
  4. Pour ½ tbsp oil into a large frying pan and bring to a medium heat. Add 4 large spoonfuls of the batter to the pan to make 4 fritters. Fry for 3-4 mins on each side till golden brown. Transfer to a warm plate and cover with foil. Add another ½ tbsp oil and 4 more tbsp batter. This should use up all the batter.
  5. Roughly mash the avocado and mix in the lime juice. Add some salt and pepper to taste. Serve the fritters with a dollop of the avocado mash and a side salad.

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