Sweetcorn, courgette and feta oven-baked fritters
Makes: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Sweetcorn, courgette and feta oven-baked fritters
This clever recipe uses breadcrumbs and egg rather than a flour-based batter – and there’s no need to fry them, so they’re quicker and easier to make than normal fritters
Makes: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
119Kcal
Fat
7gr
Saturates
3gr
Carbs
7gr
Sugars
1gr
Fibre
1gr
Protein
7gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 tbsp olive oil
- 200g courgettes, coarsely grated
- 160g tinned or frozen sweetcorn, drained (defrosted if frozen)
- 150g vegetarian feta, crumbled
- 1 tsp dried mint
- pinch of chilli flakes (optional)
- 50g panko or other dried breadcrumbs
- ½ tsp baking powder
- 2 medium eggs
- ½ tsp fine sea salt
Step by step
Get ahead
These are best eaten on the day you've made them. Serve at room temperture, or gently reheated.
- Preheat the oven to 220°C, fan 200°C, gas 7 and brush a baking tray with a little of the oil.
- Squeeze out the excess liquid from the grated courgette, then combine in a mixing bowl with the sweetcorn, feta, mint, chilli flakes (if using), breadcrumbs and baking powder.
- Beat the eggs with the salt and some freshly ground black pepper, then stir into the vegetable mixture to make a fairly stiff batter.
- Dollop 8 spoonfuls onto the prepared baking tray and flatten slightly. Brush with the rest of the oil, then bake in the oven for 15 minutes.
- Flip the fritters and cook for a further 5 minutes to brown the other side. Serve warm or at room temperature, with tomato chutney and salad.
