Corn & Courgette Fritters



3 eggs 

1/2 cup almond meal (or 50g rice brown flour/ chickpea flour/ milled flaxseed, or 2 tbsp coconut flour) 

1 large courgette (grated) 

1 small red onion

200g sweet corn 

Salt and pepper to season 

Lemon zest (optional) 


  • Grate the courgette and season with salt and pepper, leave for 10 minutes
  • Place the courgette in a dry pan and cook on a low to medium heat to remove the moisture. Add the finely chopped red onion and cook through. Remove from the heat and add to a bowl. 
  • Add the corn, almond meal , lemon zest and eggs 
  • Whisk until well combined 
  • Cook the fritters over a medium heat with a little coconut oil for 2 minutes each side 
  • Serve and enjoy 
Breakfast, Fit FoodBen Dunn