Courgette and Sweetcorn Fritters with Chilli Jam

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Left over crepe batter after pancake day? We’ve got you. Throw in a couple of other ingredients, and you’ll have a totally different dish on your hands. Oh, and paired up with the world’s easiest and most delicious chilli jam!

PREP TIME 20 minutes (including the chilli jam)
COOK TIME 3-4 minutes each


Chilli Jam

  • 1 jar of sweet piquanté peppers
  • 2 tbsp caster sugar


  • 50ml OGGS® Aquafaba
  • 1 spring onion, finely chopped
  • 1 medium sized courgette, grated
  • 1 can of sweetcorn drained
  • 40ml plant-based milk
  • 1 tsp paprika
  • ½ tsp turmeric
  • 50g plain flour 
  • ½ tsp baking powder


  1. Empty the piquanté peppers and their juices into a small saucepan, add the caster sugar and gently simmer for 15 minutes.
  2. Once they’re lovely and soft, using a hand blender, whizz it all up! We said it was easy... 
  3. In a small bowl, combine the spring onion, grated courgette and drained sweetcorn. Leave to one side.
  4. In a separate large bowl, give your Aquafaba a gentle whisk ‘til it starts to form bubbles and gets lighter in colour. Add the milk, paprika, turmeric, plain flour and baking powder and continue to mix until you have a silky smooth – pancake like batter!
  5. Add your vegetables into the batter and give a good old stir.
  6. Over a medium heat, heat a frying pan with a dash of oil. With a small ladle, or even a tablespoon, spoon out your batter directly into the pan. After a minute, you should be able to see the edges start to brown. At this point, flip over the fritter and cook the other side.
  7. Serve with the chilli jam and a handful of rocket! 

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