Here's an EGGcelent brunch idea: Courgette, feta and sweetcorn fritters. Perfect for the weekend.


  • 2 firm courgettes
  • 1 x 340g can of sweet corn, drained 
  • 100g self raising flour
  • 6 spring onions, chopped
  • 1 level tablespoon of fresh mint, chopped
  • 2 eggs
  • 50ml milk
  • 100g feta cheese, crumbled
  • 1 tablespoon of oil


  1. Blend half the drained sweetcorn kernels (170g - half of the tin) and put into a bowl along with the remaining unblended sweetcorn kernels (170g - the other half of the tin).
  2. Coarsely grate the courgettes and put into kitchen paper. Gather up the edges of the kitchen paper and wring to get rid of excess moisture.
  3. Tumble the courgette into the bowl and add spring onions and mint and sweetcorn.
  4. Sprinkle over the flour and season with salt and pepper.
  5. Separate the eggs and whisk the yolks with the milk, add to the bowl and mix well.
  6. In a clean bowl, whisk the egg whites to firm peak.
  7. Gently fold into the batter followed by the crumbled feta.
  8. Heat a tablespoon of oil in a pan and drop 2 tablespoons of the batter and fry for 2-3 minutes each side until golden brown.


Delicious served with tzadziki. Peel, deseed and finely chop ½ a cucumber.

Mix with 100ml Greek yoghurt, chopped fresh mint, ½ garlic clove, and season with salt and pepper.

Eggstra tip: Freeze the cooked fritters for again or else refridgerate the batter for use the next day. Alternatively, half all the quanities for a smaller batch of 6-8 fritters.

*Recipe courtesy of Golden Irish Eggs