I think I’m right when I say everyone likes a good fritter. Especially in the summer. Especially if it contains corn. Ha! These courgette and corn fritters serve the bill I think and are super easy to make. With chickpea flour as the binder they also contain a good combination of nutrients and could easily serve as a meal in their own right.

I also share a recipe for a tangy herb dipping sauce that I’ve been loving lately. It tastes just as good with these fritters as drizzled over your summer salads. While we’re on the topic of salads I also like eating these with a nice vibrant salad on the sides but you know, you do you!

The recipe is pretty straight forward but if you want some hints and tips as you go along check out the video. Other than that you are all set to make some yummy courgette and corn fritters!

Also check out my other quick summer meals that were featured alongside this one in this youtube video; couscous with garlic sautéed summer vegetables and South Indian street food dish chana chaat.

Malin x

Courgette and Corn Fritters with Tangy Herb Dipping Sauce

Serves 3-4.


For the fritters:

3 cups courgette

2 cups frozen corn, defrosted

3 spring onions

3 garlic cloves

1 cup chickpea flour

0,25 cup nutritional yeast

1 tsp smoked paprika

Salt and black pepper, to taste

Up to 1-2 tbsp plant milk

For the dipping sauce:

1 cup unsweetened vegan yogurt

1 small avocado, pip and skin removed

2 cups fresh herbs: I used parsley, dill and chives, roughly chopped

0,5 lemon, zest and juice

1 garlic clove

1 tsp maple syrup

2 tbsp nutritional yeast

Salt and black pepper, to taste

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