Courgette & Corn Fritters with Yogurt & Herb Chutney

Fritters are a perfect snack to have, especially in summer. They’re super versatile, can be easily transported and enjoyed hot or cold.

This specific fitter takes inspo from pakoras - a south asian deep fried snack, and because of this, it is also is gluten free. It has a crispy exterior and a chewy interior, and the corn gives off a sweet burst of flavour. I’ve paired the fritters with a herby yogurt chutney - something fresh, tangy and light. As usual, the chutney can be made vegan, substitute the yogurt for coconut yog.

Ingredients

For the yogurt and herb chutney:

1/4 cup + 1 tbsp normal yogurt (if using greek yogurt you might have to thin it out a little more)

1/4 cup mixed herbs (coriander, parsley, mint)

pinch of roasted ground cumin

1 tbsp lime juice

1 small green chilli, optional

salt, pepper

Method

1. Add all the ingredients into a blender, and mix until the mixture turns pale green and the herbs have been broken down. Transfer into a small bowl, season with salt and pepper, leave in the fridge to cool whilst making the fritters.

For the Fritters:

1 medium onion, sliced thin

285g tinned corn, drained

1 medium courgette, cut into 1cm matchsticks

2/3 cup chickpea flour

1/4 cup cornflour

1 tsp cumin seeds

1/2 tsp ground black pepper

1 tsp hot chilli powder

1 tsp salt

1/3 cup water

Method

1. In a strainer propped on top of a bowl, add your courgette matchsticks along with 1/2 tsp of salt. Gently massage the salt into the courgette and set aside for 10-15 minutes. This will disgorge the courgette, drawing out the excess moisture.

2. In the meantime, assemble the batter: In a mixing bowl, add the chickpea flour, cornflour, cumin seeds, ground black pepper, hot chilli powder, salt and water, whisk until everything is homogeneous.

3. In a pan with tall sides, add enough oil to cover the bottom by 1cm. Turn the heat up to medium high.

4. Using a paper towel or a clean tea towel, pat dry all the veggies. Add them into the batter and stir to evenly coat everything.

5. To test that the oil is ready,  stick the end of a wooden spoon or chopstick into the oil, bubbles should form and float up, that means it’s ready, if it’s bubbling hard, the oil is too hot.

6. Add 2 tablespoons worth of the batter with veggies into the hot oil and let it cook for 3-5 minutes, flipping halfway until both sides are golden brown. Transfer the fritters onto a wire rack or a plate lined with paper towels. Continue doing this until all the batter has been fried.

7. Leave fritters to cool down for a few minutes until hot to the touch, serve with the cold yogurt and herb chutney.