Fritters are such a fun and different way to enjoy vegetables. They are particularly quick and easy to prepare, making this a perfect recipe for a family meal and a great way to sneak lots of veggies into reluctant stomachs! I've chosen sweetcorn as the base to my fritters, as they are good source of carbohydrate, and courgette to add some colour. The lemon avocado acts as a lovely sauce, lifting the fritters and the chilli jam adds a nice punch. Serve on a bed of salad.
Makes 6 large fritters
Ingredients for the fritters
500g sweetcorn, drained
1 courgette, grated
2 springs onions, chopped
2 eggs, lightly beaten
80g plain flour
20g coriander, finely chopped
2 avocados, mashed
Juice of half a lemon
Salt and pepper
Oil for cooking
Chilli jam, I used Galloway Lodge but I highly recommend Tracklements
Start by draining the sweetcorn and grating the courgette into a clean tea towel to squeeze out some of the excess liquid. Place both in a large mixing bowl. Add the chopped spring onions, plain flour, beaten eggs and just over half of the coriander. Season and then stir until all of the ingredients are coated in the batter. Put to one side.
Prepare the lemon avocado by mashing the avocado to your desired consistency (everyone likes different!), squeeze over the lemon juice, add the coriander and season. Stir well and pop in the fridge until the fritters are ready.
Heat a large non stick pan on a medium heat with enough oil to cover the bottom of the pan. It's completely up to you what size you want the fritters, I like them big, so I'm using my ice cream scoop to spoon the mixture into the pan. Sculpt into circular-ish shapes and cook for around 4 minutes on each side, or until golden and cooked through. Transfer onto paper towel to drain off the excess fat.
Serve immediately with a generous helping of lemon avocado and a dollop of chilli jam.