Sweetcorn, Courgette & Chilli Fritters with Thai Basil Dipping Sauce

For the fritters:
2 medium courgettes, coarsely grated
2 fresh sweetcorn cobs, kernels sliced off (or 1½ cups frozen, defrosted)
1–2 chillis, finely chopped (adjust to taste)
2 spring onions or 1 small Tonda Musona onion, finely sliced
2 large eggs
4 tbsp plain flour (or chickpea flour for GF)
1 tsp baking powder
Salt & black pepper, to taste
Olive oil or rapeseed oil, for frying

For the dipping sauce:
Small bunch Thai basil leaves
1 garlic clove
1 small red chilli (optional, for heat)
Juice of 1 lime
2 tbsp soy sauce
1 tsp honey or sugar
4 tbsp olive oil

Prepare the vegetables. Grate the courgettes, place in a colander with a pinch of salt, and let sit 10 minutes to draw out water. Squeeze well with your hands or a clean tea towel – this step helps the fritters stay crisp. Mix courgette with corn, chilli, and onion in a large bowl.

Whisk eggs, then stir in flour, baking powder, salt, and pepper to make a thick batter. Fold in the vegetable mixture until well coated. Heat a thin layer of oil in a frying pan over medium heat.
Drop heaped spoonfuls of batter into the pan, flatten slightly, and cook 2–3 minutes each side until golden and crisp. Drain on kitchen paper and keep warm while you cook the rest.

To make the dipping sauce, blitz Thai basil, garlic, chilli, lime juice, soy sauce, honey, and olive oil until smooth. Adjust seasoning to taste (more lime for freshness, more soy for saltiness).

Pile the fritters on a plate with a bowl of the dipping sauce on the side - best eaten hot, with a fresh salad of mixed leaves.