1833, Sweetcorn, Carrot & Courgette Fritters

  • Serves: 2-3
  • Level: easy
  • Time: 20 mins

    • Cheesy 1833 sweetcorn fritters with courgette, and carrots. Packed with texture, colour and sunshine. Follow along with James here


    Prepared using:

    Barber's 1833 Vintage Reserve Cheddar Barber's 1833 Vintage Reserve Cheddar
    Print recipe

    Shopping list

    • 100g Barber’s 1833 vintage cheddar, grated (plus extra to garnish)
    • 1/2 courgette, grated
    • 2 large carrots, grated
    • Kernels from 1 corn on the cob (or 100g tinned/cooked corn)
    • Small handful of carrot tops or fresh coriander, chopped
    • 1 egg, beaten
    • 4 tbsp chickpea flour (or plain flour if preferred)
    • Sea salt & cracked black pepper
    • Vegetable oil for frying
    • To serve: Heritage tomato slices, pickled sauerkraut

    1. Step 1

      Grate the courgette and carrots, and cut the kernels from the cob. Add to a bowl with chopped carrot tops or coriander. Add grated Barber’s 1833, chickpea flour, and the beaten egg. Season generously. Mix well, then pulse lightly with a stick blender or food processor – just enough to bind while keeping texture.

    2. Step 2

      Heat a little oil in a pan. Spoon in the mixture and flatten slightly. Fry for about 3 minutes on each side until golden and crisp.

    3. Step 3

      Plate up with thick slices of heritage tomato and a spoonful of sauerkraut. Finish with a sprinkle of extra grated 1833 cheddar.

    Take a look at our featured recipes

    See all recipes