A photo of stacked courgette, carrot and corn fritters, topped with sliced tomatoes and spring onion.

Courgette, carrot and corn fritters

An easy, vegan fritter perfect for a quick lunch!

Now that I am back at university, I find myself reaching for quick and easy recipes to have for lunch between lectures and seminars. Fritters are the perfect recipe for this, and they’re super easy to veganise!

A photo of stacked courgette, carrot and corn fritters, topped with sliced tomatoes and spring onion.

Courgette, carrot and corn fritters

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course, Side Dish
Cuisine British, vegan
Servings 8 fritters
Calories 58 kcal

Ingredients
  

  • 166 grams courgette grated
  • 110 grams carrot grated
  • 1/4 onion sliced thinly
  • 75 grams canned sweetcorn drained
  • 2 spring onions
  • 73 grams flour
  • 1 tsp cornstarch
  • 73 ml non-dairy milk
  • olive oil for frying
  • salt and pepper to taste

Instructions
 

  • Grate the courgette and carrot into a bowl. Slice the onion and spring onions and add to the bowl, along with the drained sweetcorn.
  • Add the flour, cornstarch, salt, pepper and non-dairy milk to the bowl. Mix until the milk has been absorbed by the flour: the batter should feel somewhat sticky and pancake-batter-like.
  • Heat a pan with some olive oil. Once hot, drop a tablespoon or two of the mixture into the pan. Try to spread them fairly thin (about 1cm) so that the fritters cook through. You might have to cook the fritters in batches depending on the size of your pan.
  • Serve hot with a side salad or roasted vegetables. Also delicious with guacamole, hummus, salsa or mayo!

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