COURGETTE & CORN FRITTERS

 

I MADE THESE ON A SUNDAY MORNING WHEN I REALLY WANTED SOMETHING TO GO WITH MY EGGS BUT DIDN'T WANT ANY GRAINS, AND HAD 2 LEFTOVER EGG WHITES TO USE UP. FOUND A COURGETTE AND CORN COB IN THE FRIDGE AND OFF I WENT!  THESE ARE A GREAT, COMPLETELY GRAIN FREE ALTERNATIVE TO PANCAKES, EVEN GLUTEN FREE ONES. FILLING AND DELICIOUS, MAKE A BATCH AND KEEP THEM FOR LUNCHES TOO.

 
 

Makes 12ish, 3inch fritters

  • 2 courgettes, roughly grated

  • 2 corn on the cobs, kernals cut off

  • 4 eggs whites, whipped into stiff peaks

  • 2 egg yolks

  • 2 tsp ground coriander

  • 2 tsp sumac

  • 3 tsp smoked paprika

  • generous grind black pepper

  • 4 tbsp chestnut flour

  • coconut fat for frying

 
 Courgette & corn fritters with chorizo scrambled eggs and grilled mushrooms and tomatoes- completely grain free and filling.

Courgette & corn fritters with chorizo scrambled eggs and grilled mushrooms and tomatoes- completely grain free and filling.

  1. Put the grated courgette into a bowl and sprinkle with several grinds of rock salt stirring so it is all mixed through - leave this for 15-30 mins to draw the water out the courgette .
  2. Meanwhile cut the corns off the cob.
  3. Separate the four eggs, you will need all 4 egg whites but only 2 yolks so keep 2 egg yolks aside for something else (like adding them to a scrambled eggs to make it really rich and yummy!)
  4. Whip up the egg whites into stiff peaks, I add a little salt to this to help them.
  5. In a separate bowl break up the egg yolks and mix through the spices pepper.
  6. Now squeeze the water out the courgette - you can do this with your hands or put it into a clean tea towel and wring it out with courgette in it.
  7. Put the courgette and corn kernels into the bowl with the egg yolks, add the chestnut flour and combine everything fully.
  8. Take a large spoonful of the egg whites and fold into the mixture, then combine the mixture into the rest of the egg whites, folding gently until it's all incorporated.
  9. Heat a non-stick frying pan on a medium heat and melt a tsp of coconut fa tin the pan.
  10. Add large spoonfuls (I use a small ladle) of the fritter mix into the frying pan and leave to cook on the one side for 5-10 mins, then flip once and do the same on the other side, until they hold they're shape and are golden brown.
  11. Continue until all the mix is used up, adding tsp of coconut fat as you need it -keep the ones you have already cooked warm in a low oven (100 deg C) until you are ready.

Enjoy straight away with some eggs and vegetables of your choice, and if you can resist, keep some aside for lunches! I had mine with some chorizo scrambled eggs, with grilled mushrooms and tomatoes - it's my new favourite brunch!