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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
