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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!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small tin corn drained
  • 1 large courgette
  • 1 bunch of spring onions or 1 small red onion
  • 1 Chili
  • 2 cloves of garlic minced
  • 1 tsp paprika
  • 1 tsp dried coriander
  • ½ tsp ground cumin
  • ½ cup maze flour
  • 1 handful of coriander leaves chopped
  • 3 Tbsp sour cream or vegan cream
  • Salt & pepper
  • Oil spray

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 180°C.
  5. 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.
  6. 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.
  7. Serve them lukewarm or at room temperature.