Grating courgette on the coarse side of a box grater creates the foundation for these quick fritters, releasing just enough moisture to help bind the batter without making it soggy. The mixture comes together in mere minutes, combining sweetcorn kernels and finely sliced spring onions with plain flour, beaten eggs, and a whisper of baking powder for extra lightness and a delicate crumb.
Heat your pan until the oil shimmers slightly, then drop in level scoops of the vibrant green and yellow batter. Flatten gently with the back of a fork to create rough-edged patties that cook evenly. The first side needs three to four minutes to develop that essential golden crust, while the interior stays tender and moist.
These fritters strike a delightful balance between the fresh, grassy notes of courgette and the natural sweetness of corn. The spring onions add a subtle, peppery bite that cuts through the richness of the fried exterior, creating a satisfying contrast in every mouthful.
Serving Suggestions
Serve them warm from the pan with a generous dollop of Greek yoghurt and a scattering of fresh dill or chives. Alternatively, top with a perfectly poached egg for a more substantial meal that carries you through to dinner. They make an excellent light lunch alongside a peppery rocket salad, or work beautifully as a savoury breakfast option on lazy weekend mornings when you crave something comforting yet vegetable-forward.
