courgette and sweetcorn fritters — dead easy, proper satisfying

Right so courgettes are absolutely everywhere right now and I panic-bought four of them at the market on Saturday without a plan, classic. Made these fritters last night and honestly they were gert good — Oli had three of them before I'd even plated mine up. Courgette & Sweetcorn Fritters (makes about 10, serves 2) - 2 medium courgettes, grated - 1 corn cob, kernels cut off (or 150g frozen, defrosted) - 2 eggs - 60g wholemeal plain flour - Small bunch of spring onions, finely sliced - Handful of fresh parsley, chopped - 1 tsp cumin - Salt and black pepper - A little rapeseed oil for frying Grate the courgette and then — this is the bit people skip — squeeze out as much water as you can with your hands or a clean tea towel. Seriously, don't skip this or you'll get soggy fritters and a sad evening. Mix everything together in a bowl until you get a thick-ish batter. Fry in small spoonfuls on a medium heat, a few minutes each side until golden. Served them with Greek yoghurt, a squeeze of lemon, and some chilli flakes. Simple as that. Nutritionally speaking, each fritter is roughly 70–80 kcal, and you're getting decent fibre from the wholemeal flour and the veg, plus a bit of protein from the eggs. Courgette is mostly water so it's low calorie but quite filling — the cumin helps with digestion too, there's reasonable evidence for that. You can swap this for a gluten-free flour blend if needed, works fine. Feta crumbled into the batter is also a move, mind.