Courgette and corn frittas

Courgette & corn frittas

This is one of the easiest summer recipes ever, and it'll seriously impress your chums. It's super quick and healthy, and you can use up your garden veggies.  

INGREDIENTS (serves 4) 
I fresh sweetcorn cob
200g fresh peas
1 large courgette
3 tbsp self-raising flour
2 free range eggs
Handful of fresh coriander
Handful of fresh parsley
Handful of fresh mint

200g oak smoked Scottish salmon
2 tbsp creme fraiche   

Using a fresh sweetcorn cob as opposed to tinned or frozen is definitely worth it for this recipe. You'll notice the flavour instantly. To remove the kernels from the cob, stand the cob upright and slice gently downwards with a sharp knife to release the sweetcorn. Into a big mixing bowl, grate the courgette through the course side of the grater. Pop it into a sieve and press it against the sides to squeeze some of the water out. This will make the mixture less sloppy in the plan.

Add the raw sweetcorn and the peas into the bowl then chop all the herbs quite finely (including coriander stalks as they have loads of flavour) and add to the mix. Remember to season well with plenty of salt & pepper. Beat the eggs and add them to the veg mix along with the flour, and combine everything evenly, mixing for a few minutes.

Add 2 tbsp of rapeseed oil to a large heavy bottomed frying pan, and gently heat up. Add the mixture a small ladle at a time to make little pancake sized fritters. Make sure you add them one at a time being careful to leave space between them so you can squash them down a little once they start to cook. (If your pan is a bit smaller you can cook them in two batches). Gently fry the fritters, turning every few minutes until they are golden brown. 

Top with a dollop of creme fraiche and a good helping of smoked salmon.