Coriander Sweetcorn Fritters

These Coriander Sweetcorn Fritters are so lovely bright and fresh full of Thai flavour.

Coriander Sweetcorn Fritters

Food envy.

I have food envy a lot.

I am envious of restaurants people have been to that I can’t get a table at (Dabbous I’m looking at you, although we have finally managed to get a table for my birthday in November, woo! and we’re only two years late to the party), I am jealous of food I shouldn’t eat (my husband went to the final of Burger Monday a couple of weeks ago and I turned down the ticket due to a sudden flash of food guilt, I’ve been regretting it ever since), I am jealous of recipes I didn’t write but the worst is when you are envious of something right in front of you.

That’s how I felt the other week when we embarked upon an innocuous mid-week meal at our local Thai in Crouch End. We both had the same menu so it wasn’t that I couldn’t have chosen them if I had wanted, god knows what I actually ordered. I barely batted an eye when he ordered the sweetcorn fritters, I probably had some fishcakes or something to think about. Oh yes, that is what I ordered, I just remembered, not a terribly innovative choice, no wonder I forgot. Anyway, those fritters. I may even have been a little disappointed that he ordered them, I am not a big sweetcorn fan and I am often dissuading him to include them in our weekly shop, feigning the fact that they are a bit pointless unless we are having a barbecue.

Coriander Sweetcorn Fritters

So the starters arrived and I probably started gobbling at my fishcakes because how was I to know what was going on over the other side of the table, when out of the blue I was offered a little morsel of his fritter to sample. That’s all I remember, the rest is a bit of a blur. I seem to recall shooting my hands across the table and pulling the plate before me, casting my fishcakes asunder and devouring the rest of his fritters but I couldn’t swear on that fact.

I have vague memories of my father making sweetcorn fritters when I was young and these little buddies tasted so familiar. Whether he made them the once or it was a regular thing I have no idea but they must have inadvertently released some sort of proustian moment. Whatevs, they were delish and a half and food envy is not a pretty sight.

Coriander Sweetcorn Fritters

At the weekend we were at Broadway market queuing for The Frenchie. Well, at least my husband was queuing for The Frenchie. I was having another food envy moment as I had eaten too much cake the day before and was attempting to draw the line somewhere and was miserable about doing so. So we were queuing and I was casting a grumpy eye about, whilst at the same time trying to discourage the puppy from eating whatever gubbins people were dropping on the pavement, when I noticed the stall next to The Frenchie selling fresh corn on the cob. That’s nice, I thought, how very farmers’ market, amidst all the new trendy street food, although admittedly they were also serving it grilled with butter, they weren’t completely behind with the times. These sweetcorns though were rousing a bit of interest in me and I couldn’t quite put my finger on why I was suddenly conjuring up in my mind fragrant coriander, the heat of chilli and the zestiness of lime. I was imagining sweet kernels crunchy on the outside, slightly chewy on the inside and plunged into umami rich dipping sauce. As I slowly awakened from this reverie I noticed something had changed, I was still queuing next to my husband but now I had three corn on the cobs sticking out of my handbag.

So thus these fritters were born and they are pretty damn yummy.

Coriander Sweetcorn Fritters

Coriander Sweetcorn Fritters

These Coriander Sweetcorn Fritters are so lovely bright and fresh full of Thai flavour.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetiser
Cuisine: British
Servings: 8 fritters
Calories: 135kcal

Ingredients

  • 3 corn on the cobs
  • 2 tablespoons finely chopped coriander leaves
  • 2 spring onions diced
  • ½ red chilli finely chopped
  • zest of ½ lime
  • ½ teaspoon garlic powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • 5 tablespoons gluten-free plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 eggs lightly beaten
  • 4 tablespoons coconut oil

Dipping Sauce:

  • 4 tablespoons lime juice about 2 limes
  • 2 tablespoons fish sauce
  • 3 teaspoons sugar
  • 1 tablespoon water
  • ½ red chilli finely chopped

Instructions

  • Remove the entire husk from the corn cob and place the corn in a large pan of boiling water. Boil for 10 minutes then remove with a slotted spoon.
  • Strip the corn kernels from the cob using a knife then set aside.
  • In a medium sized bowl add all the rest of the ingredients, except for the coconut oil and mix together until thoroughly combined. Finally mix in the sweetcorn.
  • In a wide based saucepan heat up the coconut oil for 5 minutes on a gentle heat.
  • Fry the fritters in batches. Take 50g of the sweetcorn mixture, ball it up and drop into the hot pan, gently press with the back of a spatula to spread out a little. Add another couple of fritters to the pan in this way then cook for 3-4 minutes each side until golden.
  • For the dipping sauce, combine the lime juice, fish sauce and sugar in a small bowl and mix well. Once the sugar has dissolved stir in the water and chilli. Serve with the fritters.

Nutrition

Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 522mg | Potassium: 205mg | Fiber: 1g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 13.2mg | Calcium: 37mg | Iron: 0.8mg

Roasted Aubergine and Courgette with Sumac and Herbs

These easy Roasted Aubergine and Courgettes are sprinkled with sumac and tossed with fresh herbs and a squeeze of lemon before serving. A wonderful vegetable dish which can be eaten hot or as part of a salad buffet.

Roasted Aubergine and Courgette with Sumac and Herbs

This is an excellent standby week night meal which takes moments to prepare. The vegetables don’t even need peeling, just minimal chopping and then 30-40 minutes roasting in the oven.

Aubergines and courgettes are often misunderstood vegetables as they seem difficult to cook correctly. Sometimes with watery or oily results.

However this recipe is so easy and absolutely foolproof that aubergines and courgettes will become your absolute go-to veg choice when you are looking for a quick meal.

courgette and aubergine3

Why this recipe works so brilliantly

  • Minimal prep time so ideal if you need a hands off dinner.
  • The sumac, fresh herbs and lemon balance out the richness of the roasted vegetables.
  • You can make ahead as this dish is just as good eaten at room temperature.
  • Roasted Aubergine and Courgette can accompany a variety of different meals.

If you need more veggie side dishes then why not try:

English Mint Potato Salad
Garlicky Slow Braised Tomato and Aubergine
The Best Homemade Coleslaw

courgette and aubergine

Do you need to salt aubergines?

Yes and no. Years ago aubergines were much more bitter so they required salting to make them more palatable. The bitterness has been bred out of them now though so there is no more need to salt for that purpose. However, aubergines do soak up a lot of oil when cooking so salting them prior to cooking helps the aubergine to absorb less oil.

I’m happy to report though that there is no need to salt the aubergines in this recipe. We are looking for speed here.

TIP:  If you feel the end result is too oily then you can pat the vegetables dry with clean kitchen paper before tossing with the herbs and lemon.

What is Sumac?

Sumac is popular in middle eastern cooking. It has a tart lemony flavour. Lovely sprinkled over salads, grilled meats or vegetables.

Here it adds a tanginess to the roasted vegetables, cutting through the richness of the olive oil.

How to Roast Aubergine and Courgette

There is minimal prep involved here.

  1. Cut each vegetable into 8 wedges, by slicing in half width ways, then cutting the halves length ways twice.
  2. Toss in the olive oil, sumac and salt and pepper.
  3. Roast for 30-40 minutes (depending on how large your vegetables were to begin with).
  4. Finally toss with the fresh herbs and lemon.

Roasted aubergine and courgette2

What to serve with Roasted Aubergine and Courgette

  • Lamb Kebabs
  • Roasted Chicken
  • Toss through with pasta for a vegan main dish
  • Serve drizzled with garlicky yoghurt
  • Take to a pot luck for a healthy veggie option

If you make this Roasted Aubergine and Courgette with Sumac and Herbs then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Roasted Aubergine and Courgette with Sumac and Herbs

These easy Roasted Aubergine and Courgettes are sprinkled with sumac and tossed with fresh herbs and a squeeze of lemon before serving. A wonderful vegetable dish which can be eaten hot or as part of a salad buffet.
Prep Time10 mins
Cook Time35 mins
Course: Side Dish
Cuisine: Middle Eastern
Servings: 4 people
Calories: 210kcal

Ingredients

  • 2 aubergines
  • 2 courgettes
  • 60 ml olive oil
  • ¾ teaspoon sumac
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 10 g mint leaves roughly chopped
  • 10 g coriander leaves roughly chopped
  • 10 g parsley leaves roughly chopped
  • Wedge of lemon

Instructions

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  • Prepare the courgette and aubergine by slicing off the stems. Cut each one in half width ways. Halve each again lengthways and then cut into 16 wedges in total.
  • Place the wedges on a baking tray then toss with the olive oil, sumac and salt and pepper.
  • Roast for 30-40 minutes, checking halfway through to give a good mix around.
  • Once the aubergine and courgette are soft, lightly browned and slightly crispy at the corners then remove from the oven.
  • Sprinkle over the fresh herbs, mixing together with a squeeze of lemon.

Notes

  • Cut aubergine browns quickly so don’t leave it hanging around the kitchen after you have turned it into wedges.
  • You can enjoy this dish hot from the oven or cooled and served at room temperature.
  • Lovely served with grilled lamb or chicken or tossed through pasta for a vegan option.

Nutrition

Calories: 210kcal | Carbohydrates: 17g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 821mg | Fiber: 8g | Sugar: 11g | Vitamin A: 734IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 1mg

Update Notes: This recipe was originally posted in 2014, but was updated in August of 2019 to make the recipe instructions clearer as well as nutritional information and expert tips.