Baked corn and courgette fritters
I love crispy fried courgette fritters but they are not particularly healthy and the cooking process makes my house smell for hours. So I’ve tried out these vegan and gluten-free Mexican-style baked corn and courgette fritters – they weren’t crispy but were still yummy and rather spicy! I served them with guacamole and salsa, wrapped in tortilla – but they’d make love party nibbles or appetisers too! I used veg cream but for a vegetarian version use sour cream instead!
Ingredients
Method
- Coarsely grate the courgette. Finely grate the onion or finely chop the spring onions. Deseed and finely chop the chilli, mince the garlic. Combine these in a large mixing bowl together with the corn, spices & seasoning.
- Add the maze flour, coriander leaves and cream, mix until well combined. You might need to add more flour or cream to be able to shape the mixture into patties.
- Create balls with your hands – little ones for nibbles, medium ones for patties. Flatten them between your palms, then put them on a lined baking tray. Rest it in fridge until you’re ready to serve your guests or at least until the oven warms up.
- Preheat the oven to 180°C.
- Take the tray out of the oven and spray the patties with olive oil (one squirt per patty is enough). Turn them over and spray again.
- Bake them for about 10-15 minutes until golden. You can turn them over once, if you like. I don’t think it’s necessary.
- Serve them lukewarm or at room temperature.