Vegetables · FIRST EDITION

Courgette & sweetcorn fritters

Golden vegetable fritters with cool lemon yogurt and a tomato salad.

35 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

If savoury pancakes feel familiar, grated courgette and sweetcorn turn the batter into dinner.

Here’s how.

1
Dry the courgette
Toss grated courgette with half the salt and leave in a sieve for 5 minutes. Squeeze firmly in a clean tea towel to remove as much liquid as possible.
2
Mix the batter
Beat eggs in a bowl. Stir in flour, courgette, corn, spring onions, remaining salt and pepper. Mix yogurt with half the lemon juice in another bowl.
3
Fry in batches
Heat a little of the oil in a non-stick pan over medium heat. Add heaped spoonfuls of batter and flatten to about 1 cm thick. Fry for 3–4 minutes per side, using remaining oil for later batches, until golden and the centres are set and reach 71°C / 160°F.
4
Make a plate
Dress tomatoes with remaining lemon juice. Serve fritters hot with the yogurt and tomato salad.

Dry courgette makes a thicker batter. Leave space between fritters so you can turn them easily.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.