Courgette and sweetcorn fritters

Courgette and sweetcorn fritters with cottage cheese and chives.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes

What still needs a real kitchen

Confirm six fritters from this batter
Confirm they set in 3 to 4 minutes a side
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Time: About 35 min; estimated
Serves: 2; see below
Energy: 380 kcal; per serving
Protein: 24 g; per serving

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Ingredients for 2 servings

2 servings

Check off ingredients as you go.

200 g courgette, coarsely grated
150 g sweetcorn, tinned, drained, drained
2 eggs, large
50 g plain flour, all-purpose
10 ml rapeseed or other neutral oil, divided
200 g cottage cheese, about 4% fat, to serve
5 g chives, finely chopped

Contains eggs, gluten, milk.

Cooking steps

Squeeze the grated courgette hard in a clean tea towel until it stops dripping.
Mix it with the sweetcorn, eggs and flour into a thick batter.
Warm half the oil in a large non-stick frying pan over medium heat. Spoon in three mounds of batter and press each one flat with the back of the spoon, to about 1 cm.
Cook for 3 to 4 minutes on each side, until golden and set right through with no wet batter in the middle.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Repeat with the rest of the oil and batter. Serve three each with the cottage cheese and chives.

The useful detail

Press each fritter lightly so the centre cooks evenly. Left as a mound, the middle is still batter when the outside is brown.

Make it work for you

One serving is Three fritters with 100 g of cottage cheese. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

Low-fat cottage cheese
Lighter, and it spreads more easily.
Per serving: about 15 kcal less, about 1 g less protein, about 2 g less fat.
Frozen sweetcorn
Thaw and drain it first. Nutrition is not recalculated for this swap.
Chickpea flour instead of plain flour
Denser and nuttier, and it makes the fritters free of wheat.
Per serving: about 5 kcal more, about 3 g more protein, about 1 g more fat.
Allergens: Removes gluten.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A vegetable fritter plate where the cottage cheese alongside does most of the protein work. All the frying oil is counted.

Nutrition per serving
Energy	380 kcal
Protein	24 g
Fat	16 g
of which saturates	4 g
Carbohydrate	37 g
of which sugars	9 g
Fibre	3 g
Sodium	560 mg

Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
Ingredient	Weight used	Source	Energy	Protein
courgette	200 g	FDC 169291Squash, summer, zucchini, includes skin, raw	34 kcal	2.4 g
sweetcorn	150 g	FDC 169214Corn, sweet, yellow, canned, whole kernel, drained solids	101 kcal	3.4 g
eggs	110 g	FDC 171287Egg, whole, raw, fresh	160 kcal	14.1 g
plain flour	50 g	FDC 169761Wheat flour, white, all-purpose, unenriched	182 kcal	5.2 g
rapeseed or other neutral oil	9 g	FDC 172336Oil, canola	81 kcal	0.0 g
cottage cheese	200 g	FDC 172179Cheese, cottage, creamed, large or small curd	196 kcal	22.2 g
chives	5 g	FDC 169994Chives, raw	2 kcal	0.2 g
Whole recipe		Divided by 2	755 kcal	47.5 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge: Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The fritters keep their shape well and reheat in a dry pan.
In the freezer: Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
Reheating: Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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