Corn fritters and zucchini falafel

These vegetarian fritters are perfect for a healthy lunch or light dinner.

Corn fritters. Picture: Guy Bailey; styling Jenn Tolhurst

Vegetable fritters are perfect for lunch or a light dinner. The falafel can be made ahead of time and chilled for up to two days; enjoy them at room temperature or warmed in the oven.

CORN FRITTERS

325g sweet corn kernels (thawed if frozen, or kernels from 2 cobs)

2 eggs, lightly beaten

100g plain flour

1 teaspoon baking powder

2 spring onions, trimmed and finely sliced

1 green chilli, deseeded and chopped

Handful of coriander leaves, chopped

Guacamole

2 ripe avocados

Juice of 1 lime

1 tablespoon chopped coriander leaves

Tabasco sauce, to taste

First, make the guacamole: cut the avocados in half and remove stone. Score flesh inside with a blunt knife and scoop it out with a spoon. Place in a bowl and roughly mash with a fork (don’t overdo it; the guacamole should be a little chunky). Sprinkle with lime juice, add chopped coriander and season to taste with tabasco, salt and pepper. Set aside.

If using fresh corn, remove husks and trim stalks. Stand cob upright on chopping board; using sharp knife, carefully slice downwards, repeating and slicing around the cob until all kernels are removed. Combine corn kernels, eggs, flour, baking powder, spring onions, chilli and coriander in a mixing bowl; season with salt and freshly ground pepper. Pulse half the mixture in a food processor, then stir into the unblended mixture. Heat the oil in a frying pan. Add one tablespoon of the batter to the pan to form a fritter; repeat to make 8. Cook for 1-2 minutes each side and serve with guacamole. Makes 8

Zucchini falafel. Picture: Guy Bailey; styling Jenn Tolhurst

ZUCCHINI FALAFEL

1 large zucchini, trimmed and grated

2 x 400g cans chickpeas, drained and rinsed

¼ cup plain flour

2 teaspoons harissa

1 teaspoon ground cumin

Handful of coriander leaves, roughly chopped

2 garlic cloves, crushed

1 lemon, zested and juiced

2 tablespoons sunflower oil

For the yoghurt sauce

1 teaspoon extra-virgin olive oil

6 tablespoons Greek yoghurt

Handful of mint leaves, sliced

Wrap grated zucchini in a clean tea towel and squeeze out any excess moisture. Set aside. Put chickpeas, flour, harissa, cumin, coriander leaves, half the garlic, lemon zest and a little seasoning in a food processor. Whiz until smooth. Add half the zucchini and pulse briefly to combine. Divide mixture into 12 equal balls, then flatten them a little. Heat sunflower oil in a frypan over medium heat and cook falafels in 2 batches for about 2-3 minutes each side, until golden and crisp. Set aside and keep warm if eating straight away. Meanwhile, mix remaining zucchini with lemon juice, olive oil, yoghurt, mint and remaining crushed garlic. Season with a little salt and serve with falafels and flatbread. Makes 12