Corn fritters with a yoghurt dip
Enjoy these crispy and seasonal fritters with a side of yoghurt goodness. They’re a quick and easy snack, ready in five simple steps.
Ingredients250g canned sweetcorn 1 clove garlic 2 spring onions 1 handful parsley 2 eggs salt freshly ground black pepper 3 tbsp cornflour 40g rice flour 2-3 tbsp vegetable oil; for frying For the dip 1 red chilli 200g natural yoghurt 1/2 lime; zest and juice 1 tbsp very finely chopped herbs; e.g. thyme, parsley 1 clove garlic |
MethodStep 1. Drain the sweetcorn, rinse and drain well. Peel and finely chop the garlic. Finely dice the spring onions and parsley. Step 2. Whisk eggs, salt and pepper in a bowl. Mix in the spring onions, garlic, sweetcorn kernels and parsley. Sift in the cornflour and rice flour and mix well. Step 3. Heat oil in a pan and add 2-3 tbsp of the batter to make round patties. Press flat and fry on both sides until golden brown. Drain on kitchen paper and keep warm. Cook the rest of the batter in the same way. Step 4. For the dip, deseed and finely chop the chilli. Mix the yoghurt with salt, pepper, chilli, lime juice, zest and the herbs. Step 5. Peel and crush the garlic to add to the dip. Serve with the corn pancakes. Serves 4. |
