Eat a rainbow

I’ve kept this fritter recipe simple, but you could consider it a base for variations and additions. You could add chopped coriander, basil or mint, sliced spring onions, toasted cumin, za’atar, citrus zest, paprika, chopped fresh chilli or grated fresh ginger.

COURGETTE & SWEETCORN FRITTERS WITH PICKLED SALSA

PICKLED SALSA

½ large cucumber, peeled, deseeded and finely diced
½ red onion, very finely chopped
1 small red capsicum, deseeded and finely diced
2 tbsp red wine vinegar
1 large pinch each of salt and sugar

FRITTERS

250g courgettes, coarsely grated (2 small courgettes)
1 large pinch of salt
250g raw sweetcorn kernels
90g chickpea