Perfect for a lazy brunch, lunch or an afternoon snack, these tasty gluten free courgette and sweetcorn fritters are lightly spiced, full of flavour and also contain no egg!
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Trying to get vegetables into your children can be hard (if they are anything like mine!), however fritters are a fab way to disguise them!
Traditionally fritters are made with egg and flour, however my courgette and sweetcorn fritters are gluten free and contain no egg. (They are also dairy free too!) making them perfect for anyone with certain food allergies.
They are crispy on the outside, soft and fluffy on the inside with a very mild hint of spice to them, making them great for kids as well as adults!
These fritters make a great addition to any brunch, lunch or even as toddler snack. Stack them up and tuck in!
If you are looking for some other ways to sneak some vegetables into the children, I’d love you to try my easy kids chicken noodle stir fry with broccoli or my vegan cauliflower buffalo wings.
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Ingredients
- Courgette - Or zucchini as it is know in the US. These are really easy to grow yourself, so this is a perfect recipe if you have excess courgettes you need to use up.
- Sweetcorn - I have used Green Giant tinned sweetcorn for this recipe, however you could use frozen sweetcorn, just be sure to defrost it first.
- Garlic
- Cumin - This is what adds the delicate spice to the fritters. Although the fritters are mild, you can halve the amount used in the recipe card if you really don’t like spice.
- Baking Powder - This gives the fritters their fluffiness.
- Gluten Free Flour - I have used Doves Farm Gluten Free All Purpose Plain Flour.
- Vegetable oil - Used to fry the patties in. If you do not have vegetable oil any mild flavoured oil like sunflower will work.
Scroll to recipe card for quantities.
How To Make Gluten Free Courgette & Sweetcorn Fritters
First up, you will need to grate the courgette using a box grater. Then lay a clean tea towel on the kitchen side and place the grated courgette in the middle of the towel.
Scoop up the sides of the tea towel to make a moneybag shape and wring out all of the water from the courgette into the sink.
Keep going even when you think all the water is out. DO NOT miss this step out as courgettes are made up of over 90% water and you will end up with very soggy fritters!
Once drained, put the grated courgettes in a mixing bowl, add the sweetcorn, crushed garlic, oregano, cumin, baking powder and gluten free flour.
Mix together well with a wooden spoon.
With your hands , shape the mixture into 8 equal sized balls (approx 2 tablespoon of mixture per ball)
Heat the vegetable oil on a medium heat in a frying pan.
When the pan is hot, place the balls in the frying pan and squash down into a flat circle shape with a spatula. (You may need to do them in 2 or 3 batches as they will not cook evenly if you overcrowd the pan )
Cook for 3-4 minutes each side until golden brown.
Variations
You can add any of these ingredients for a change of flavour -
- Carrots - grate and then wring out in a tea towel as you would do with the courgette.
- Peas - use defrosted, drained frozen peas.
- Ham - chop up some ham and add to the mixture.
- Spices - mix it up a bit, why not add some chilli flakes, ground coriander, paprika or curry powder?
Equipment
This box grater will get so much use in your kitchen.
A good quality non stick frying pan like this one.
Top Tips
- Wringing out the courgette in a clean tea towel is a must, to remove the excess water in the courgette, otherwise the fritters will be soggy and will not hold together.
- Make sure the frying pan is hot before you add the fritters to ensure you get that gorgeous crispiness on the outside of the patty.
- Use a mild flavoured oil like vegetable or sunflower oil. Using olive oil in this recipe will overpower the flavour of the fritters.
Storage
These fritters taste best if you eat them straight away, as they can lose some of their crispiness when re-heated, however they still taste delicious either way!
In the fridge
You can store the cooked fritters in a sealed container in the fridge for up to 5 days. To re-heat, place in the oven at 180˚c / gas mark 4 for 10-15 minutes until piping hot throughout, or alternatively fry in a frying pan in a little oil until hot.
In the Freezer
Freeze the patties individually in clingfilm. They will keep for up to 3 months like this.
Take them out of the freezer the night before you wish to eat them, defrost overnight in the fridge and then re-heat as above.
What Can I Serve With Gluten Free Courgette & Sweetcorn Fritters?
These fritters taste amazing with sour cream. If you are dairy free, try this Vegan Sour Cream or Oatly Creme Fraiche which is my favourite. Snip some chives or spring onions on top and you have yourself a delicious lunch!
Put them with some sausages or a grilled chicken breast and you have a super simple, healthy and tasty dinner!
For something a little bit different mix a spoonful of mango chutney with some dairy free plain yoghurt for a sweet, zingy dip to accompany the fritters.
Let me know in the comments if you love this recipe!
📖 Recipe
Gluten Free Courgette & Sweetcorn Fritters (No Egg)
Ingredients
- 500 g Courgette (Approx 3) grated
- 165 g Tinned sweetcorn
- 1 Clove Garlic crushed
- 2 teaspoon Dried oregano
- 1 teaspoon Dried cumin
- 1.5 teaspoon Baking powder
- 75 g Gluten free flour
- 2 tablespoon Vegetable oil
- Salt and Pepper to season
Instructions
- Grate the courgette with a box grater.
- Lay a clean tea towel out on the kitchen side and place the grated courgette in the middle.
- Scoop up the sides of the tea towel to make a moneybag and wring out all of the water from the courgette over the sink. Keep going even when you think all the water is out. Be sure NOT to miss this step out as courgettes are made up of over 90% water and you will end up with very soggy fritters!
- Once drained, put the grated courgettes in a mixing bowl, add the sweetcorn, crushed garlic, oregano, cumin, baking powder and flour. Add seasoning if required.
- Mix together with a wooden spoon.
- With your hands, shape the mixture into 8 equal sized balls (approx 2 tablespoon of mixture per ball)
- Heat the oil on a medium heat in a frying pan.
- When the pan is hot, place the balls in the frying pan and squash down into a flat circle shape with a spatula. (You may need to do them in 2 or 3 batches)
- Fry for 3-4 minutes each side until golden brown.
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