Perfect for a lazy brunch, lunch or an afternoon snack, these tasty Vegan Courgette And Sweetcorn Fritters are lightly spiced, crispy on the outside, full of flavour and also gluten free!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Scatty Mum.
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!
Usually, fritters are made with egg and flour, however, if you are careful when handling the fritter mixture you don't need the egg!
My courgette and sweetcorn fritters also use gluten-free flour to help bind the mixture together, so. they are gluten-free, dairy-free, egg-free and vegan, perfect for anyone with dietary needs.
Made with simple ingredients, the fritters are crispy on the outside, yet soft and fluffy on the inside, with a very mild hint of spice, making them great for both kids and adults!
They are a great addition to any brunch, lunch or even a quick toddler snack. Stack them up and tuck in!
If you are looking for some other ways to sneak some vegetables into the children, try my easy kids chicken noodle stir fry with broccoli, vegan courgette cake with lemon glaze or my vegan cauliflower buffalo wings.
Jump to:
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make these zucchini & corn fritters. For full measurements and quantities, please scroll down to the recipe card.
✋ Double check all packaging for allergens ✋
- Courgette - Or zucchini as it is known in the US. These are 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 can also use frozen sweetcorn, just be sure to defrost it first.
- Garlic - This can either be crushed with a garlic peeler or finely grated.
- Cumin & Oregano - 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, but any gluten free flour can be used. Chickpea flour (gram flour) is another great gluten-free flour alternative.
- Vegetable oil - Used to fry the patties in. If you do not have vegetable oil any mild-flavoured oil like sunflower oil or olive. oil will work.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Recipe Allergy Friendly?
As written this recipe is free from the top 14 allergens in the UK, making it a great allergy-friendly recipe!
🤔 Can I Use Different Vegetables & Spices In The Courgette Fritters?
Yes! Fritters are a great way of using up leftover vegetables, so customise them with whatever you have at home. Here are some ideas!
- ✔️ Carrots - Grate the carrot and then wring it out in a tea towel as you would with the courgette.
- ✔️ Peas - Use defrosted, drained frozen peas and stir into the mixture.
- ✔️ Ham - Chop up some ham to add some protein to the fritters.
- ✔️ Spices - Why not add some chilli flakes, ground coriander, paprika or curry powder? To make the fritters cheesy add a teaspoon of nutritional yeast.
✏️ How To Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by grating the courgette using a box grater.
Step 2: 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, squeezing out any excess liquid.
Do not miss this step out as courgettes are made up of over 90% water and you will end up with very soggy fritters!
Step 3: Once drained, put the grated courgettes in a mixing bowl, then add the sweetcorn, crushed garlic, oregano, cumin, baking powder, gluten-free flour, salt & black pepper.
Mix together well with a wooden spoon.
Step 4: With your hands, shape the mixture into 8 equal-sized balls (approx 2 tablespoon of mixture per ball)
If you have time chill the balls in the fridge for 15 minutes to help them firm up.
Step 5: Heat the vegetable oil on a medium heat in a large frying pan.
When the pan is hot, place the fritter batter in the frying pan and squash them 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 4-5 minutes on each side until golden brown.
Step 6: Transfer to a plate lined with a kitchen paper towel before serving to absorb any excess oil.
💡 Top Tips
- ✔️ Squeeze Out The Liquid: Wringing out the courgette in a clean tea towel is a must to remove the excess water in the courgette. If you miss this step, the fritters will be soggy and will not hold together.
- ✔️ Chill Mixture: If you have the time, chill the balls of mixture in the fridge for 10-15 minutes to help them firm up before cooking.
- ✔️ Handle Carefully: As we are not using eggs to bind the patties, they need to be handled with care. Carefully lift out of the pan with a spatula.
- ✔️ Add Fritters To A Hot Pan: The frying pan needs to be hot before you add the fritters to help get that gorgeous crispiness on the outside of the patty.
- ✔️ Drain on Paper Towels: After cooking, place the fritters on paper towels to drain any excess oil. This helps keep them crispy.
🥡 Storage
These crispy fritters are best eaten straight away, as they can lose some of their crispiness when re-heated, however, they can still be safely stored and re-heated.
In The Fridge
You can store the cooked fritters in a sealed container in the fridge for up to 5 days.
To reheat, place in the oven at 180˚C / 350˚F for 10-15 minutes until piping hot throughout, fry in a frying pan in a little oil for a few minutes until hot or reheat in the air fryer at 180˚C / 350˚F for 3-4 minutes.
In the Freezer
Freeze the cooked 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 reheat as above.
🍴 How To Serve
These fritters are delicious with mint yoghurt sauce or sour cream. If you're dairy-free, try Follow Your Heart vegan sour cream or Oatly creme fraiche.
Top with snipped chives or spring onions for a tasty lunch! For an extra kick, add some sliced fresh chilli!
Serve 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.
Sweet chilli dipping sauce is another quick & tasty option.
💬 Recipe FAQs
After testing this recipe I have found that you do not need an egg in the mixture to bind it if you handle the mixture carefully, however, you could add some flax egg or a commercial egg replacer if you wish.
Yes. Flatten the mixture into patties before placing in the air fryer basket. Air fry at 200˚C / 390˚F for around 12 minutes, flipping over with a spatula halfway through. All air fryers cook differently, so keep an eye on them as they may need a couple of minutes less or more, depending on your air fryer.
⚡ More Vegan Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Vegan Courgette And Sweetcorn Fritters (Gluten Free)
Ingredients
- 500 g (1.1 lb) Courgette (Approx 3) grated
- 165 g ( 6oz) Tinned sweetcorn
- 75 g (2.5 oz) Gluten free flour
- 1 Clove Garlic crushed
- 2 teaspoon Dried oregano
- 1 teaspoon Dried cumin
- 1.5 teaspoon Baking powder
- 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)
- If you have time, chill the balls in the fridge for 15 minutes to firm up before frying.
- 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 4-5 minutes each side until golden brown.
Notes
- Squeeze Out The Liquid: Wringing out the courgette in a clean tea towel is a must to remove the excess water in the courgette. If you miss this step, the fritters will be soggy and will not hold together.
- Chill Mixture: If you have the time, chill the balls of mixture in the fridge for 10-15 minutes to help them firm up before cooking.
- Handle Carefully: As we are not using eggs to bind the patties, they need to be handled with care. Carefully lift out of the pan with a spatula.
- Add Fritters To A Hot Pan: The frying pan needs to be hot before you add the fritters to help get that gorgeous crispiness on the outside of the patty.
- Drain on Paper Towels: After cooking, place the fritters on paper towels to drain any excess oil. This helps keep them crispy.
Comments
No Comments