Courgette and corn fritters with red pepper salsa
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- 2 medium courgettes, grated
- 1/2 tsp salt
- 125g self-raising flour
- 3 large free-range eggs
- 3 tbsp milk
- 198g can sweetcorn, drained
- 4 tbsp olive oil
- 250g vine ripened tomatoes
- 1 sweet pointed red pepper
- 1 shallot
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
Put the grated courgettes in a colander, sprinkle with the salt and mix. Set aside for 20 minutes to draw water out of the courgettes, then wrap them in triple thickness kitchen paper and squeeze.
For the salsa, finely chop the tomatoes, red pepper and shallot and mix with the parsley, balsamic vinegar and olive oil. Season well.
Sift the flour into a bowl and season with pepper. Add the eggs and milk and beat with a wire whisk to make a smooth batter. Stir in the courgettes and sweetcorn.
Heat half the oil in a large non-stick pan. Drop in tablespoons of the batter to make as many fritters as you can fit without them touching. Cook for 2 minutes on each side or until golden and cooked through.
Drain the fritters on kitchen paper and cover with foil to keep warm while you cook the rest of the batter in the remaining oil. Serve the fritters warm with the salsa.