2 February 2026

BEST EVER CORN & COURGETTE FRITTERS

One of the easiest and most popular of summer treats to whip up at a moment’s notice. Fritters make an excellent lunch or simple dinner with a salad. They are also terrific to serve with summer drinks.

• 3 eggs
• 3 heaped tbsps flour
• 1 heaped tsp baking powder
• 1 tsp salt
• 1 tbsp sweet chilli sauce
• 2 corn cobs, cooked and kernels scraped off
• 1 large courgette grated and well drained of excess moisture
• 1 cup chopped fresh mint
• 100 g crumbly feta cheese
• oil and butter for frying

Whisk the eggs with the flour, baking powder and salt until you have a thick smooth batter, and stir in the chilli sauce. Fold in the corn kernels, grated courgette and mint and incorporate well. Crumble the cheese in but do not overmix. To cook, heat a frying pan and over a medium heat, melt a large tbsp each of oil and butter together, and when hot, drop tablespoons of the mixture in, cooking about 5 or 6 fritters at a time. Keep the heat low to medium and flip them over carefully when the underside of each fritter is golden. Continue to cook until the second side is also golden. Remove to a paper towel, and repeat adding more oil and butter to cook the fritters in. You will probably make about 3 batches, with a total of 18 fritters depending on the size. Serve warm with extra chilli sauce or a squeeze of lemon.