Recipes, re-invented from cooking shows
Courgette and Sweet Corn Fritter with Tamarind Yogurt
Prep. Time:
15 minutes
Baking Time:
10 minutes
Total Time:
25 minutes
Serves:
4 fritters (serves 4)
Ismail created this Courgette and Sweet Corn Fritter with Tamarind Yogurt for MasterChef UK Professionals Series 18, serving it as the textural counterpoint to his Butternut Squash, Cashew and Chickpea Curry and Khichuri in his Semi-Finals Cook Off plate. The fritter was one of the unambiguous succe...
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Ingredients
COURGETTE AND SWEET CORN FRITTER
250g (1 medium) courgette (zucchini), coarsely grated
Salt, to taste (for drawing moisture and final seasoning)
80g (½ cup) tinned sweet corn, drained
60g (½ cup) chickpea flour (gram flour / besan)
2 spring onions, thinly sliced
8g (2 tbsp) fresh coriander, chopped
1 green chilli, finely chopped (optional)
½ tsp (1.5g) ground cumin
¼ tsp (0.8g) Gochugaru chilli powder
Black pepper, to taste
45–60ml (3–4 tbsp) neutral oil, for shallow frying
TAMARIND YOGURT
120g (½ cup) full-fat Greek yogurt
1–1½ tsp (5–8g) tamarind paste (concentrate)
½ tsp (2g) honey or caster sugar
Pinch of salt
Pinch of chaat masala (optional)
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
STEP 1: DRAW MOISTURE FROM THE COURGETTE
Toss the grated courgette with a generous pinch of salt and leave in a colander for 10 minutes. Then gather it in a clean tea towel and squeeze firmly to extract as much liquid as possible. This step is non-negotiable: insufficiently dried courgette will produce a fritter that is soft in the centre and will not develop a proper crust. Squeeze until no further liquid comes out.
STEP 2: MAKE THE TAMARIND YOGURT
Stir the tamarind paste into the Greek yogurt along with the honey and a pinch of salt. Add chaat masala if using. Taste: it should be noticeably tart with a background sweetness. Adjust with more tamarind for sharpness, or more honey to balance. Keep chilled until serving.
STEP 3: MIX THE FRITTER BATTER
In a bowl, combine the squeezed courgette, drained sweet corn, chickpea flour, spring onions, coriander, chilli (if using), ground cumin, chilli powder, salt, and pepper. Mix until just combined — the mixture should hold together but not be overworked. Chickpea flour binds without the need for egg. If the mixture feels too loose, add an extra tablespoon of chickpea flour.
STEP 4: FRY THE FRITTERS
Heat the oil in a frying pan over medium-high heat. Shape the mixture into 4 fritters. Fry for 3–4 minutes per side until deep golden and crispy. Do not flip too early — let the underside set fully and release cleanly before turning. Drain briefly on kitchen paper.
STEP 5: SERVE
Place a fritter on each plate. Add a generous spoonful or small quenelle of tamarind yogurt on top or alongside. Serve immediately.
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