Courgette + Sweetcorn Fritters with Halen Môn Ketchup

by | May 12, 2017




  • 3 courgettes
  • Pure Sea Salt
  • 2 ears of corn
  • 100g of soft Abergavenny goat’s cheese, roughly crumbled
  • 1 red chilli, finely chopped
  • a few sprigs of thyme, leaves picked
  • A small bunch of spring onions, finely sliced
  • 3 eggs
  • 30 ml whole milk
  • 65g plain flour
  • Cracked black pepper


  • ½ cucumber
  • 1 teaspoon caster sugar
  • 1 teaspoon Pure Sea Salt
  • 1 lemon, juiced
  • 1 tablespoon cider vinegar
  • ½ teaspoon coriander seeds
  • ½ teaspoon fennel seeds


There is nothing quite like a good fritter. These are light and fluffy thanks to salting the courgettes, and some subtle creaminess from the Abergavenny Goat’s cheese. Add a good kick from one of our award-winning ketchups and you have the perfect lunch or brunch.

Grate the courgettes on the largest setting on your box grater into a colander over a large bowl. Toss in 2 teaspoons of Pure Sea Salt and leave to one side while you get on with everything else. Salting them in this way improves the texture of the fritters by removing the moisture (and therefore ultimate sogginess) from the courgettes.

While the courgettes are draining, make the pickle. Cut the cucumber in half lengthways and scrape out the seeds with a teaspoon. Slice into 2cm moons and place in a bowl. Rub the sugar and salt into the cucumber for 15 seconds or so, making sure each slice is covered. Mix through the lemon juice, vinegar and spices and set aside.

Next, get a large mixing bowl and hold one ear of corn upright by pushing down on the base of the bowl. Use a sharp vegetable knife to slice down the sides of the corn, turning a little each slice to collect all of the kernels in the bowl. Mix in the goats cheese, chilli, thyme and spring onions, tossing with a fork to incorporate everything evenly.

In a separate bowl, mix the eggs, milk and flour together with a fork. Season well with salt and pepper. Pour into the mixing bowl with the corn and add the courgettes too. Mix well with a wooden spoon, adding a little more flour if the mixture looks too wet, or another egg if yours are small and it looks too dry.

Next, heat a large frying pan on a medium high heat and pour in 2 tablespoons of mild olive oil. Add a tablespoon full of fritter to the pan and cook for 2-3 minutes on each side. Keep the cooked fritters warm in the oven as you go, you may need to do a few batches.

Serve with the pickled cucumber and ketchup on the side, and a sprinkle of pure sea salt to finish.

IMAGE: Jess Lea-Wilson
RECIPE: Anna Shepherd

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