Delishuss Blog

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Corn and Courgette Fritters October 6, 2012

Filed under: Brunch — delishuss @ 10:11 am
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I got this recipe from It got the thumbs up from me and the in house taste tester. It’s dead easy to make, a great one for the weekend. The method I used is slightly different from the one mentioned on the original recipe, I’m not sure it really matters but I will give you my version of it. I also made an avocado salsa to go with it.


  • 310g tin corn kernels, drained
  • 150g zucchini/courgette, grated
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1 cup self-raising flour
  • 1/2 teaspoon ground cumin
  • salt and cracked black pepper


  • chopped tomato
  • chopped avocado
  • coriander leaves
  • Juice of half a lemon/lime juice
  • 1 teaspoon old el paso fajita or taco seasoning


  1. Sift the flour, salt, pepper and cumin in a large bowl. Make a well in the centre and add the eggs. Start taking the flour in from the edges, once the mixture has all been worked in. Whisk to remove lumps.
  2. Stir in the corn and the courgette. The mixture should be a thick      consistency.
  3. Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.
  4. Mix all the salsa ingredients together and serve on top.

Courgette, Carrot and Tomato Frittata October 23, 2011

Filed under: Healthy Eating — delishuss @ 9:34 pm
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I got this recipe from the ‘Frame by Frame- Quick and Easy’ cookbook. I’m not quite sure about it but I said that I would post it anyway. I think it’s maybe just the rawness of the veg with the egg that might be putting me off. If you like the look of it, give it a try and let me know how you get on.


Serves 2-4


1 tbp olive oil

1 onion, cut into small wedges

1-2 garlic cloves, crushed

2 eggs

2 egg whites

1 courgette, trimmed and grated

2 carrots, peeled and grated

2 tomatoes, chopped


1 tbsp shredded fresh basil, to garnish



1. Heat the oil in a large non-stick frying pan, add the onion and garlic and saute for 5 minutes, stirring frequently.

2. Beat together the eggs and egg whites in a bowl, the pour into the pan.

3. Using the spatula, pull the egg mixture from the sides of the pan into the centre, allowing the uncooked egg to run underneath.

4. When the base has set lightly, add the courgettes, carrots and tomatoes. Season to taste with pepper and continue to cook over a low heat until the eggs are cooked to your liking.

5. Sprinkle with the shredded basil, cut the frittata into quarters and serve.