Veggie Corn Fritters 🌽

Flippin' Delicious Veggies

Veronica Carlson
May 14, 2024

What’s Cooking Today? 👩🏻‍🍳

We all love to fry and flip things over. These Veggie Corn fritters are not just fun to make, but fun to mix and do multiple frying in one pan. It’s also important to chop those vegetables into tiny pieces, so make sure you have a good knife to cut through the courgette.

Do you like ketchup or sweet Thai Chilli sauce? Try using those instead of the Marinara mix I used.

This is what you will need for this recipe: 🥣🥄

Ingredients 🧈🧂🥚

1 Small Courgette
60g Frozen Broccoli, thawed (¾ cup)
60g Frozen Cauliflower, thawed (¾ cup)
1 Egg
50g Soya Milk (¼ cup)
1 Tablespoon Oil
½ Teaspoon Salt
140g Cornmeal (1 and ⅙ cups)
1 Tablespoon Flour
Oil for frying
Jarred marinara sauce for dipping

Method 📖

Dice the courgette into very small pieces.
Break up the broccoli and cauliflower
Place in a saucepan with water to cover and boil until slightly soft.
Drain the vegetables.
In a bowl, check and then whisk the egg, milk, oil, and salt.
Stir in the cornbread mix and stir until a smooth batter forms.
Sprinkle the flour over the drained cooked vegetables. This will keep them from sinking to the bottom.
Mix the vegetables into the batter ensuring that they are evenly distributed in the batter. You can mash them if you prefer.
Heat the oil in a frying pan.
Add a small amount and flatten with an egg lifter-type spatula.
Fry for a few minutes and then flip over, using a fork on one side.
Drain on a paper towel

The corn fritters can be served with ketchup, mayonnaise, sweet Thai chilli sauce or any type of sauce that takes your fancy.

Don’t Forget! 📌

Cornflour is a gluten-free ingredient, so if you want to make this recipe entirely gluten-free, all you need to do it using gluten-free flour instead.

If you like, you can also add some sweetcorn to the mixture to add a bit of a sweet taste to the fritter.

Download the recipe card by clicking on the image below.