Dinner recipe
Vegetarian dinner fritters with courgette, sweetcorn, cheddar, eggs, self-raising flour, cherry tomatoes, little gem lettuce, lemon, and black pepper.
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Ingredients
box grater, mixing bowl, non-stick frying pan, knife, chopping board
Method
Coarsely grate the courgettes, squeeze out excess liquid over the sink, drain the sweetcorn, halve the cherry tomatoes, shred the little gem lettuce, and cut the lemon into wedges.
Beat the eggs in a large bowl, then season with black pepper and stir in the courgettes, sweetcorn, cheddar, and plain flour until thick and spoonable.
Heat 1 tablespoon olive oil in a non-stick frying pan over a medium heat and spoon in half the batter as small fritters; cook for 3 to 4 minutes on each side until golden and set in the centre.
Add the remaining 1 tablespoon olive oil and cook the rest of the fritters for 3 to 4 minutes on each side until the edges are crisp.
Toss the cherry tomatoes and little gem lettuce with a squeeze of lemon and a little black pepper so the salad tastes fresh.
Pile the fritters onto plates with the tomato salad and serve the remaining lemon wedges for squeezing over.
Keep cooked fritters warm on a plate while the second batch fries.
