Summery, vegetable fritters make a delicious lunch or light supper, and courgette and sweetcorn make a gorgeous combination. The kick of chilli and lime inject a subtle Mexican flavour, which the addition of guacamole finishes off perfectly. I’ve added potato to bulk the fritters out slightly but you could leave these out if you wanted to avoid extra carbohydrates. Just up the amount of courgette and sweetcorn – or add another veg of your choice.
Don’t be put off by what seems like a long list of ingredients – these are actually super quick and easy to make. I whipped these up after work and they strike a great balance of being nourishing, packed with healthy ingredients, but also a tasty treat.
For the fritters…
2 x 198g tins sweetcorn
2 large courgettes
2 medium potatoes
2 tablespoons Thai sweet chilli sauce
1 red chilli
Juice and zest of 1 lime
4 tablespoons flour
Vegetable or sunflower oil, for frying
For the guacamole…
2 ripe avocados
1/2 red onion
1 red chilli
Juice of half a lime
Grate the courgettes and potatoes (I used the grater attachment on the food processor to save time). Squeeze out as much water as you can and put in a large bowl.
Finely chop the chilli and add to the bowl, along with the sweetcorn, Thai sweet chilli sauce, lime zest and juice. Give it a good stir and then add in the flour and the egg. If it looks too wet, stir in a bit more flour. Finally stir in half a bunch of fresh coriander, finely chopped.
Add about 0.5cm of oil to a large frying pan and heat up until it shimmers. Add the mixture in big blobs to the hot oil and press down slightly. Leave to brown for a couple of minutes before turning over. Repeat until all the mixture is used up (this will take a couple of batches depending of the size of your pan) and leave the cooked fritters to drain on some kitchen paper.
Meanwhile make the guacamole by smashing the avocado flesh in a bowl. Finely chop the onion, chilli and tomato (discarding the pulp and seeds from the middle). Stir in the lime juice and the remaining coriander.
Serve the fritters with the guacamole, and some salad leaves.
- Serves 4-6, depending on hunger levels
- To make gluten free, use gluten free flour instead of wheat flour