Sweetcorn, Courgette and Herb Fritters with Satsebeli Dipping Sauce
- Lana Suhova
- 1 day ago
- 2 min read

Fritters are peak comfort food: quick to mix, irresistible straight from the pan and endlessly adaptable. With sweetcorn and courgettes, they’re naturally sweet and juicy, and when you dunk them into a tangy Satsebeli dip the whole plate lights up. Think of Satsebeli as your ketchup upgrade here: brighter, more complex and perfectly suited to a crispy edge.
Ingredients (makes 12–14 fritters)
2 medium courgettes (about 350 g), coarsely grated
2 fresh corn cobs, kernels sliced off (or 250 g canned, well drained)
3 spring onions, finely sliced
Small bunch parsley or dill, chopped
120 g self-raising flour
½ teaspoon baking powder
2 large eggs
60 ml milk
1 tablespoon Satsebeli (in the batter)
Neutral oil for frying
Method
Place grated courgette in a colander with a pinch of salt. Toss and leave for 10 minutes, then squeeze out excess moisture in a clean tea towel.
In a large bowl, whisk flour and baking powder, then add eggs, milk and 1 tablespoon Satsebeli to make a thick batter.
Fold in squeezed courgette, sweetcorn, spring onions and herbs. The mixture should drop off a spoon; add a splash more milk if too thick.
Heat a thin layer of oil in a wide frying pan over medium heat. Fry heaped tablespoons of batter for 2–3 minutes per side until golden and cooked through. Keep warm in a low oven while you finish the batch.
Serving ideas
Pile onto a platter with lemon wedges and a bowl of Satsebeli for dunking.
Slide a couple into a bun with lettuce and extra Satsebeli for a veggie burger vibe.
Serve alongside grilled salmon or chicken and a big salad.
Air-fryer option
Spoon small mounds onto a lined air-fryer tray, brush with a little oil and cook at 190°C for 8–10 minutes, flipping halfway. They won’t be quite as crisp as pan-fried but are lovely and light.
Why add Satsebeli to the batter
A spoonful in the mix seasons the fritters from within and adds a gentle tang that accentuates sweetcorn’s natural sugars. It also helps achieve a rich golden colour.
Make-ahead and storage
Fritters keep 3 days in the fridge and reheat well in a hot oven for 8 minutes. The dipping sauce keeps 4 days chilled.
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