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. Serve with or without chilli tomato sauce.
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.
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.
Chilli Tomato Sauce
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.
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.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.