Courgette Fritters


  1. To make the dipping sauce, mix the cornflour with the water in a small saucepan. Add the rest of the sauce ingredients, bring to the boil, stirring frequently. Turn down the heat and simmer for 1–2 minutes. Leave to cool.
  2. To make the fritters, beat together the flour and eggs; it should be quite thick. Add the drained sweetcorn, spring onions, courgette and crumbled feta cheese. Season well.
  3. Heat a little oil in a fry pan. Make the fritters by adding the mixture, about 1 tablespoon at a time, to the hot oil. Spread them out a little and fry on medium heat for 1–2 minutes each side. The fritters should be nicely browned and cooked through.
  4. Serve with the chilli sauce.


  • 4 tablespoons flour
  • 2 eggs
  • 1⁄2 x 340g tin sweetcorn, drained
  • 2 spring onions, chopped
  • 1 small courgette, diced quite small
  • 1⁄2 x 200g block feta cheese, crumbled
  • salt and pepper
  • green salad and dressing to serve

Dipping Sauce

  • 2 teaspoons cornflour
  • 1⁄2 mug water
  • 1 fat red chilli, deseeded and chopped
  • 1 spring onion, finely chopped
  • 2 tablespoons wine vinegar
  • 2 tablespoons tomato purée
  • 2 tablespoons sugar



£0.90 / PERSON



prep time

20 mins

cook time



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