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Corn & courgette fritters

Serves: 6
Prep: 5
Cook: 20

    A tasty vegetarian breakfast alternative, crisp on the outside, soft on the inside and flavour packed.


    • 1 cup grated courgette (approx. 1 medium)
    • 1 cup frozen corn kernels, thawed and drained
    • 1/2 red onion, finely diced
    • 1/2 cup So Good Regular Soy Milk
    • 1 large egg
    • 1/2 cup wholemeal self-raising flour
    • pinch salt and cracked black pepper
    • 2 tsp olive oil, to cook
    Avocado salsa
    • 1 avocado, diced
    • 1 cup diced tomato
    • handful fresh coriander leaves, torn
    • lime juice to taste


    1. Combine all ingredients (except oil and salsa items) in a large bowl and mix well.
    2. Place a large skillet over medium heat and drizzle in half the olive oil. Scoop 1/4 cup portions of batter onto the pan.
    3. Cook fritters 3 - 4 minutes. Flip and cook a further 3 minutes until golden and cooked through. Repeat with remaining batter and oil.
    4. Stir salsa ingredients together in a bowl.
    5. Serve fritters warm or at room temperature, topped with avocado salsa.


    • Add a poached egg to serve if you wish.

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