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  • Rebecca Marshall

Corn, Courgette & Butternut Squash Fritters

When my veg box was delivered this week from Riverford it contained a butternut squash and corn so I came up with this little recipe to make good use of it! Fearne Cotton does a similar recipe - I've just adapted some bits to suit me! Fritters are great for lots of different dishes, perfect for Vegetarians, great as a little starter or a main served with some fresh salad. Sorcery dolloped on top of them makes this dish! The fresh lemon zest gives them a lovely summer taste and matched with the sour cream is a marriage made in foodie heaven...


1 x Courgette (grated)

1/4 butternut squash (grated)

1 Corn on the cob (decorned)

1 small white onion or half a large onion (diced)

2 cloves of garlic (crushed)

2 x free range eggs (beaten)

50g Spelt flour or rice flour

50g strong cheddar (grated)

Zest of 1 Lemon

1 tsp of Cumin

Salt and Pepper to taste/season

Soured Cream and salad to serve.


1.) Grate up your courgette and butternut squash onto a large chopping board, peel the silk off of your corn and cut the corn off the cob and put to one side whilst creating the rest of the mixture.

2.) Beat your eggs in a mixing bowl, then add the flour. Mix until all the lumps are gone and it looks a bit like a dough.

3.) Add your cumin, lemon zest, garlic and cheese. Mix.

4.) Using heavy duty kitchen tissue or a clean tea towel - place your grated butternut squash and courgette on it. Squeeze out any excess water / juice from the veg.

5.) Add corn to your mixing bowl, then the courgette and butternut squash.

6.) Heat up a frying pan with a little oil and using a large mixing spoon - spoon in your mixture and flatten it into patties in the pan. Cook on each side for approximately 4 minutes.

7.) Serve with whatever you wish - I often serve it with a fresh salad as it is such a summery dish. Dollop Soured cream on top of each fritter and enjoy!

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