Makes 10
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To serve:

  1. Wrap the grated courgette and carrot in a clean tea towel or some muslin and squeeze very well, removing as much liquid as possible. Place in a large bowl.
  2. Add the pepper, sweetcorn, Parmesan and parsley and stir together.
  3. Add the eggs and flour and mix until just combined. Season with salt and pepper.
  4. Heat the oil in a large pan over a medium heat. Spoon some of the mixture into the pan and flatten into thick rounds. Cook for 3-4 minutes per side or until golden brown. Repeat until all of the mixture has been used up.
  5. Serve warm with some crème fraîche.

Nutrition Facts

Per fritter: 73kcals, 3.1g fat (1g saturated), 8.5g carbs (1.3g sugars), 3.4g protein, 0.9g fibre, 0.064g sodium

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