Looking for vegan brunch inspiration, just give these, easy, frugal, and not to mention extremely tasty, and inspiring sweetcorn and courgette fritters from Miguel Barclay a try, and I believe you would love it!
Serves: 1
Ready in: 15 to 30 mins
Gluten-Free
INGREDIENTS
- ½ courgette
- Handful of tinned sweetcorn
- 2 tbsp gram flour (chickpea flour)
- Handful of rocket
- Olive oil
- Salt and pepper
To cook
- Grab a bowl and grate the courgette into it, then throw in the sweetcorn and gram flour and season with salt and pepper. Stir everything together until the mixture has a thick batter consistency.
- Pan-fry dollops of the mixture in a splash of olive oil over a medium heat, for a couple of minutes on each side, until golden brown (the mixture should make about 4 fritters), then serve with some rocket leaves.
Please leave your feedback after trying this inspiring sweetcorn and courgette fritters out!
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