Corn and Courgette Fritters

These are healthy, cheap and quick. They make a lovely lunch or dinner and great leftovers. They go really nicely with a little side salad and chutney. Try my Feijoa Chutney

Ingredients

2 large or 3 small courgettes

1 can of corn kernels, washed and drained

1 spring onion, finely chopped

2 eggs

½ teaspoon salt

Ground black pepper

10 tablespoons plain flour

1 tablespoon butter

1 tablespoon grapeseed oil (or cooking oil of your choice)

Method

1. Coarsely grate the courgettes, place in a sieve and squeeze out over the sink.
2. Mix grated courgettes, corn, spring onion, eggs, salt and pepper.
3. Add flour a tablespoon at a time. You may need more or less on how the mixture looks. You want it sticking together, but not too thick.
4. At this stage you can put it in the fridge to fry up later or fry now.
5. In a frying pan heat butter and cooking oil on a medium heat.
6. Place large spoonfuls of the mixture into the frying pan and cook slowly. 
7. Flip once cooked on one side, to cook on the other. 
8. Serve with a side salad and chutney or sauce of your choice.