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Courgette and sweetcorn fritters
May '20

I made these courgette and sweetcorn fritters on Sunday, they are like many brunch foods easy to batch and store in the fridge or freezer for quick and easy prep when ever you need them. I had them poached eggs and sriracha, but if you wanted to do this on-the-go (presuming one day we will be back in the office) - prepared hard-boiled eggs would work the same)


I used fresh corn as I had two on the turn, which were meant for the BBQ a couple of weeks ago but got forgotten! But frozen or tinned would work fine too.


Ingredients - makes 8


1 large courgette (grated)

1/2 onion (finely chopped)

Pinch of salt 

Corn kernels from 2 cobs (or 250g frozen or tinned)

2/3 cup/90g self raising flour - sub for buckwheat flour and baking powder if you want to make #glutenfree

1/3 cup milk - can you dairy free such as oat milk

2 eggs

Pinch of smoked paprika (optional)

2 tbsp nutritional yeast (optional) - can sub in for parmesan cheese if you like.

Black pepper

1/2 tbsp olive oil



 1. Place the grated courgette and chopped onion a sieve. Toss in the salt and set aside for ten mins or so.


2. Place the flour in bowl, beat in the eggs and milk to make a batter.


3. Squeeze out as much moisture as you can from courgette and onion. Add these and rest of the ingredients (except the oil) to the batter, mix well.


4. Place the oil in fry pan take to a medium-high heat. I used the 1/3 cup to dollop my fritters into my pan - cook for 3 mins on each side. Place on kitchen paper whilst you prepare the rest of the dish.




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