Easy Vegan Sweetcorn And Courgette Zucchini Fritters Food

COURGETTE AND SWEETCORN FRITTERS (ZUCCHINI FRITTERS)

Steps:

• Grate the courgette/zucchini and slice the nibs off the sweetcorn.
• Squeeze the excess liquid out of the grated courgette in a clean teatowel or robust paper towels.
• In a bowl add the flour and seasonings. Mix.
• Add the courgette, corn nibs, spring onions, parsley, chilli sauce & salt & mix to combine.
• Add the flax seed mix bit by bit and stir very well until a thick batter forms. Add a little extra water, or flour as needed to make the mix cohesive.
• Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.
• Once a bit of a crust has formed, squish with a spatula & cook a bit longer.
• Flip & cook on the other side.
• Drain on paper towels & cook the next batch.
• Eat while warm.. Squabble over the last one!

SWEETCORN & COURGETTE FRITTERS

Steps:

• Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
• Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
• Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.
• Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.