Courgette Sweetcorn Fritters with Chilli Tomato Sauce
Courgette sweetcorn fritters with chilli tomato sauce are just delicious. If you’ve not made sweetcorn fritters before, or if you’ve not tried them with courgette, I urge you to give them a go. They are full of goodness, easy to prepare and make for a nice brunch, lunch or light supper. We enjoyed them last night with the hot tomato sauce and an avocado lettuce salad.
Organic Suma Products
Suma have started a new range of organic tinned vegetables from Italy. You may have seen the black chickpeas I used in this recipe for black chickpea and red quinoa burgers. Their latest products include tomatoes with basil, tomatoes with chilli and sweetcorn. I used the latter two to make these courgette sweetcorn fritters with chilli tomato sauce.
As you’d expect from Suma Wholefoods, the ingredients are all good. The chilli tomatoes contain only organic tomatoes, tomato juice and chilli whilst the sweetcorn contains, sweetcorn, water and sea salt.
I also used Suma’s turmeric and cold pressed rapeseed oil in this recipe. Yes, that is a large pack of turmeric. It helps my arthritic joints, so I get through quite a lot of it. There is a new low salt vegetable bouillon from Suma too. I was going to use it in the sauce, but in the end I wanted the purity of the chilli tomatoes to shine through.
Optimum Vac2 Air Vacuum Blender
I used my new Vac2 to blend the batter for my courgette sweetcorn fritters, but more excitingly, I used it to make the chilli tomato sauce. The sauce was served hot and the whole thing, including the heating was made in this rather marvellous blender. I was somewhat sceptical when I heard that you could make hot soup in the blender just from the friction of the motor and blades. I tried it and blow me if I didn’t end up with a steaming bowl of soup. I couldn’t quite believe it. If it works for soup, I reasoned, it must work for sauce too. And it did. Marvellous.
Courgette Sweetcorn Fritters with Chilli Tomato Sauce
Sweetcorn fritters are scrumptious in their own right. However, I’m always up for adding some extra veg into my meals, so I thought why not add a courgette? After all courgette fritters are also very tasty. For the sweetcorn, I decided to blend half into the batter and add the other half afterwards for texture and added interest. I’m so glad I did. The sweetness of the corn permeated the whole fritter in the most delightful way. Likewise, I blended one of the spring onions and added the others, chopped, along with the grated courgette.
Being a bit of a chilli head, I was keen to try Suma’s tinned chilli tomatoes. I thought this would make a vibrant and slightly tart sauce to act as the perfect foil to the sweetness of the fritters. The flavours all worked together very well, but the colours were also rather pleasing. Green flecked yellow fritters with a red sauce – just what you need to brighten up a dull February day.
Courgette Sweetcorn Fritters with Chilli Tomato Sauce – The Recipe
- 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
- 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
- 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).
- Place in a bowl and stir in the other ingredients.
- Heat a large non-stick frying pan over a high heat and drizzle in a little of the rapeseed oil.
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.
- Place the fritters on a plate and keep in a warm oven whilst the rest are cooking.
- Rinse the blender, then add all of the sauce ingredients.
- 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.
- Serve the fritters with the tomato sauce and a green salad.
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.
This recipe for courgette sweetcorn fritters with chilli tomato sauce is my twelfth for the Suma Blogger’s Network.
I made enough fritters to last us two days, so I’m sharing the recipe with #CookOnceEatTwice over at Searching for Spice.
And #CookBlogShare with Recipes Made Easy should not be forgotten either.
Courgette Sweetcorn Fritters. PIN IT.
Some of the ingredients for this recipe were provided by Suma. I was not expected to write a positive review and all opinions are, as always, my own. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blythe and blogging.