I’m so in love with Gordon Ramsay ‘ s recipe for Sweetcorn Fritters with Yogurt dip!

This recipe is perfect for a quick lunch/dinner or appetizer during the weekend. It takes only 15 mins to make, a bunch of ingredients and you won’t mess around the kitchen as you only need a bowl and a frying pan!

This Sweetcorn Fritters with Yogurt dip recipe comes from Gordon Ramsay ‘Ultimate Cookery Course’ TV show.

I have slightly changed the ingredients, adding some lime zest and Greek yogurt, to make it more flavourful and healthy.

You can also easily turn this recipe into a diary free and gluten free one, just substitute milk, yogurt and flour with your favorite free-from alternatives. I did it and the result was just as tasteful as the original!

 

Sweetcorn Fritters with Yogurt dip
 
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Recipe type: Appetizer
Cuisine: British
Serves: 4
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • sea salt and freshly ground black pepper
  • 1 egg, beaten
  • ¼ cup whole milk
  • Vegetable olive oil
  • 2 spring onions, thinly sliced
  • 1 red Thai chili, seeded and finely chopped
  • 2 tablespoons chopped cilantro
  • One 8-ounce can corn kernels, drained and dried on paper towels
  • For the Yogurt Dip-
  • 1 cup greek yogurt
  • ½ red chili, seeded and finely chopped, to taste
  • Juice&zest of ½ lime
  • 2 tbsp chopped cilantro
  • Sea salt and freshly ground black pepper
Instructions
  1. For the yogurt dip:
  2. Mix together all the ingredients. Taste and season with salt and pepper as needed, then refrigerate until ready to serve.
  3. For the fritters:
  4. Sift the flour and baking powder into a mixing bowl.
  5. Season with salt and pepper.
  6. Make a well in the middle, and add the egg and milk.
  7. Whisk, gradually bringing the flour into the wet mixture until it forms a smooth batter.
  8. Add 1 tbsp of extravirgin olive oil and whisk until smooth, adding a little more milk if necessary.
  9. Stir the scallions, chile, cilantro, and corn into the batter and mix well.
  10. Heat a large frying pan and add a glug of vegetable oil.
  11. Put about ¼ cup off the mixture per fritter into the hot pan, pushing it down slightly. Fry in batches for 1-2 minutes on each side until golden. Keep warm.
  12. Serve the warm fritters with the yogurt dip alongside