Courgette Sweetcorn Fritters with Chilli Tomato Sauce

Courgette Sweetcorn Fritters with Chilli Tomato Sauce

These delicious yellow fritters are full of goodness, easy to prepare and make for a nice brunch, lunch or light supper.
Course Brunch
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 24 fritters
Author Choclette @ Tin and Thyme


Courgette Sweetcorn Fritter

  • 100 g flour I used sprouted plain flour, but wholemeal spelt, or a gluten-free mix would work just as well
  • 1 tsp gluten-free baking powder
  • 1 tsp turmeric
  • pinch of sea salt
  • good grinding of black pepper
  • 2 eggs
  • 75 ml milk
  • 1 340 g tin Suma organic Italian sweetcorn including water
  • 3 spring onions - 1 left whole the others finely chopped
  • 1 courgette - grated
  • zest of 1 lime
  • 2 tbsp rapeseed oil

Chilli Tomato Sauce

  • 1 400 g tin Suma organic chilli tomatoes
  • 50 ml water
  • 50 ml white wine or just use more water
  • 1 clover garlic - peeled
  • 1 tsp tamari


Courgette Sweetcorn Fritter

  1. Place all of the ingredients, except for half of the tin of sweetcorn, 2 of the spring onions, the courgette, the lime and the oil into a blender and blitz (I used my Optimum Vac2 Air Vacuum Blender).
  2. Place in a bowl and stir in the other ingredients.
  3. Heat a large non-stick frying pan over a high heat and drizzle in a little of the rapeseed oil.
  4. Turn the heat down to moderate and fry heaped tablespoonfuls of the batter for 5-6 minutes. Flip over and fry for a further 4 minutes. Repeat until all of the batter is used up.

  5. Place the fritters on a plate and keep in a warm oven whilst the rest are cooking.

Chilli Tomato Sauce

  1. Rinse the blender, then add all of the sauce ingredients.
  2. If using a power blender, blend for 6 minutes until piping hot (I used my Optimum Vac2 Air Vacuum Blender). Otherwise, blend, then heat contents in saucepan until simmering.
  3. Serve the fritters with the tomato sauce and a green salad.

Recipe Notes

Makes 24-28 fritters and will feed 4-6 people depending on appetite.

The fritters will keep well in the fridge for a couple of days and can be reheated in a hot oven.