Best 5 Carrot Courgette Sweetcorn Fritters Recipes

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**Savory and Crispy Delight: Carrot, Courgette, Sweetcorn Fritters for a Nutritious Treat**

Indulge in the symphony of flavors and textures with our delectable Carrot, Courgette, and Sweetcorn Fritters. These fritters are a culinary masterpiece, combining the natural sweetness of carrots, the refreshing crunch of courgettes, and the juicy pop of sweetcorn. Each bite offers a delightful balance of flavors, complemented by a crispy exterior and a soft, tender interior. Perfect for a quick snack, a light lunch, or as an accompaniment to your favorite meal, these fritters are a versatile addition to any menu. With their vibrant colors and wholesome ingredients, they're a feast for both the eyes and the taste buds. Our collection of recipes provides various options to cater to different dietary preferences, including vegan, gluten-free, and low-carb alternatives. Get ready to embark on a culinary journey that's both delicious and nutritious!

Here are our top 5 tried and tested recipes!

SWEETCORN & COURGETTE FRITTERS



Sweetcorn & courgette fritters image

An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 11

198g can sweetcorn, drained
2 spring onions, finely chopped
50g courgette, grated
1 tsp smoked paprika
50g self-raising flour
5 eggs, 1 beaten, 4 for poaching
40ml milk
4 tbsp sweet chilli sauce
juice 1 lime
1 tbsp vegetable oil
mixed leaves, to serve

Steps:

  • Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
  • Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
  • Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.
  • Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.

Nutrition Facts : Calories 465 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium

CARROT CORN FRITTERS RECIPE BY TASTY



Carrot Corn Fritters Recipe by Tasty image

Here's what you need: carrot, water, shredded parmesan cheese, egg, flour, corn, fresh parsley, salt, vegetable oil

Provided by Katie Aubin

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 cups carrot, chopped
2 cups water
½ cup shredded parmesan cheese, vegetarian
1 egg
½ cup flour
1 cup corn
¼ cup fresh parsley, chopped
½ teaspoon salt
2 tablespoons vegetable oil

Steps:

  • In a saucepan over medium high heat add carrots and water. Let steam for 5 minutes, or until slightly tender.
  • Drain the carrots and let cool in a medium mixing bowl.
  • Once cool add Parmesan cheese, egg, flour, corn, parsley, and salt to a bowl and mix until the mixture has a semi-creamy texture.
  • Place a large skillet over medium-high heat and add vegetable oil.
  • Use a spoon to scoop out medium dollops of the carrot mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
  • Remove from pan and place on paper towel to absorb excess oil.
  • Enjoy!

Nutrition Facts : Calories 264 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams

CARROT ZUCCHINI FRITTERS



Carrot Zucchini Fritters image

I'm always looking for flavorful recipes that increase my veggie intake without being saturated in cheese or cream sauces. This one fills the bill. The crispy fritters are delicious and fun to eat with or without the dipping sauces. -Laura Mize Waco, Kentucky

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.

Number Of Ingredients 18

2/3 cup plus 1/2 cup sour cream, divided
2/3 cup lightly packed fresh basil leaves
1 teaspoon lemon juice
Salt and pepper to taste
1/2 cup mayonnaise
1/2 cup horseradish sauce
FRITTERS:
2 tablespoons finely chopped onion
1 tablespoon butter
1 egg, lightly beaten
2 medium zucchini, shredded and squeezed dry (about 1-1/2 cups)
1 large carrot, shredded
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
Oil for frying

Steps:

  • In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

Nutrition Facts :

CARROT FRITTERS



Carrot Fritters image

Crispy and mild-flavored, this fun finger food always gets snatched up quickly. If there are any leftovers, they reheat well for a snack the next day.

Provided by Taste of Home

Time 30m

Yield 20 fritters.

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 eggs
1/2 cup milk
1 teaspoon canola oil
3 cups shredded carrots
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the flour, salt and baking powder. Whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in carrots. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 2 tablespoonfuls into hot oil; press lightly to flatten. Fry until golden brown, about 1-2 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 318mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI FRITTERS



Zucchini Fritters image

Pan-fried zucchini, yellow squash, and carrot cakes, with golden crispy edges and tender insides. These make great dippers for toddlers to adults. You would never know that these nutritious fritters amount to eating your vegetables.

Provided by MooShell

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 9

2 cups shredded zucchini
1 cup shredded yellow squash
1 cup shredded carrots
½ teaspoon salt
1 cup corn muffin mix
1 teaspoon baking powder
½ teaspoon sweet paprika
2 large eggs, lightly beaten
2 tablespoons vegetable oil, or more as needed

Steps:

  • Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
  • Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 29.7 g, Cholesterol 93.9 mg, Fat 12.9 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 2.6 g, Sodium 1029.3 mg, Sugar 6.3 g

Tips:

  • For crispy fritters, ensure the vegetables are grated finely and excess moisture is squeezed out before mixing with the batter.
  • Adjust the amount of flour in the batter to achieve the desired consistency. A thicker batter will result in denser fritters, while a thinner batter will produce lighter, fluffier fritters.
  • Heat the cooking oil to the correct temperature before frying the fritters. The oil should be hot enough to sizzle when a drop of batter is added, but not so hot that the fritters burn.
  • Do not overcrowd the pan when frying the fritters. This will prevent them from cooking evenly and becoming soggy.
  • Serve the fritters immediately with your favorite dipping sauce or condiment.

Conclusion:

These carrot, courgette, and sweetcorn fritters are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With their combination of sweet and savory flavors, these fritters are sure to be a hit with everyone who tries them.

Tips:

  • For crispy fritters, ensure the vegetables are grated finely and excess moisture is squeezed out before mixing with the batter.
  • Adjust the amount of flour in the batter to achieve the desired consistency. A thicker batter will result in denser fritters, while a thinner batter will produce lighter, fluffier fritters.
  • Heat the cooking oil to the correct temperature before frying the fritters. The oil should be hot enough to sizzle when a drop of batter is added, but not so hot that the fritters burn.
  • Do not overcrowd the pan when frying the fritters. This will prevent them from cooking evenly and becoming soggy.
  • Serve the fritters immediately with your favorite dipping sauce or condiment.

Conclusion:

These carrot, courgette, and sweetcorn fritters are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With their combination of sweet and savory flavors, these fritters are sure to be a hit with everyone who tries them.

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