Courgette and Corn Fritters

Courgette and Corn Fritter

Courgette and Corn Fritters

These are a great little snack or starter filled with tasty vegetables. They remind me of my grandma’s Pakora’s but are made with corn flour instead of chickpea flour, both of which are gluten free so we are in luck, either way

The wonderful thing about this dish, is the texture, it is crunchy on the outside and soft on the inside (any of your from the UK and old enough should understand this reference from the old Dime advert :))

I adapted this from Robin Swallow’s recipe, from Manna Café in London. I baked these instead of frying them and used coconut oil instead of sunflower

These are Mr. B approved. The recipe makes c.12 and they were gone in less than the time it took to write this blog!

Ingredients

  • 2 small courgettes/zucchini, grated
  • 175g corn kernels
  • ¼ bunch fresh coriander, chopped
  • 115g masa harina (white corn flour)
  • ½ tsp. cumin
  • ½ tsp. paprika
  • Salt and pepper to taste
  • 2 tbsp. coconut oil

Method

  • Grate the courgettes and then place them into a bowl and sprinkle with a little salt. Let sit for 10 minutes
  • Take the grated courgettes and place into a clean tea towel. Squeeze out all the liquid and place into a clean bowl. Add the remaining ingredients to the bowl of dry courgettes
  • Mix with your hands until well incorporated and the mix holds together, add a little water if you need to
  • Take 1 tbsp. full of mix and shape into a small patty or ball, continue with the rest of the mix
  • Take the coconut oil in your palm and cover the fritters
  • Bake for 30-40 minutes until crisp

Serve with choice of sauce, I like sweet chilli for this

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Gluten free, dairy free: Savoury muffins

Gluten free courgette and chorizo muffins

– Gluten free and dairy free (ex-chorizo will make them meat free)

Ingredients (multiply as needed)

  • 160g rice flour
  • 160g almond meal
  • 80g coconut flour
  • 3 eggs
  • ½ cup virgin olive oil
  • ¼ cup water
  • ½ tsp salt
  • ½ tsp garlic powder or freshly chopped
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 medium courgette
  • 3 tbsp chorizo
  • 3 tbsp chopped sun-dried tomatoes

Optional extra;

  • Swap the chorizo for ham, or cheese
  • Can use tapioca flour instead of rice flour

Method

  • Heat the oven to 180c
  • Combine all the flours, baking soda and powder, salt and garlic powder
  • Using a whisk, mix through well. In another bowl wisk the 3 eggs, olive oil and water. Add the courgette, chorizo, sun-dried tomatoes and the liquid mix to the dried ingredients and mix through with a wooden spoon until well mixed. You should have a very thick/claggy mixture with your hands.
  • Grease 8-12 muffin cases/tray with olive oil. Using a spoon fill the cases till almost full to leave room for the muffins to rise a little.
  • Bake for 20-25 minutes. Take out of the oven and let them cool down for a few minutes before removing from the tray. Place a wire rack and serve while they are still warm.