Sweetcorn Fritters with Yogurt dip

Course: Appetizer

Cuisine: British

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 308kcal

Author: Andrea Soranidis

Ready in just 15 minutes, these tasty sweetcorn fritters are perfect for a quick vegetarian meal or appetizer!

Print Recipe

Metric - US Customary

Ingredients

100 g wholemeal flour or all-purpose flour
½ teaspoon baking powder
sea salt and freshly ground black pepper
1 egg beaten
80 ml whole milk
3 tablespoon extra-virgin olive oil
2 spring onions thinly sliced
1 red chili pepper seeded and finely chopped
2 tablespoon chopped cilantro
240 g sweetcorn kernels drained and dried on paper towels

For the yogurt dip:

240 ml greek yogurt
½ red chili pepper seeded and finely chopped
juice & zest of ½ lime
2 tablespoon chopped cilantro
Sea salt and freshly ground black pepper

Instructions

Sift the flour and baking powder into a mixing bowl and season with salt and pepper to taste.
Create a well in the centre of the flour, and add in the beaten egg and milk.
Whisk, gradually bringing the flour into the wet mixture until it forms a smooth and silky batter.
Add 1 tablespoon of extra-virgin olive oil and whisk the batter until smooth, adding a little more milk if necessary.
Fold in the chopped spring onions, chilli pepper, coriander, and sweetcorn kernels into the batter and mix until just combined.
Heat 2 tablespoons of extra-virgin olive oil in a large frying pan over medium heat.
Place a spoonful of the batter per fritter into the hot pan, flattening the patties slightly with a spatula, and spacing them at least 1 inch apart.
Cook the fritters for 2 minutes then flip them on the other side and continue cooking them an additional 1 to 2 minutes until they’re crispy and golden brown.
Transfer the fritters, onto a plate lined with kitchen paper to absorb the oil in excess, then serve them with the yogurt dip on the side.

For the yogurt dip:

Mix together all the ingredients in a small bowl. Taste and season with salt and pepper as needed, then refrigerate until ready to serve.

Notes

Flour: You can use wholemeal flour, all-purpose flour or even rice flour and gluten-free flour.

Sweetcorn: You can use fresh sweetcorn kernels, frozen sweetcorn or canned sweetcorn. If you use frozen sweetcorn, place under running water for 2 minutes, then drain and pat dry. If you use canned sweetcorn, drain and pat dry before proceeding with the recipe.

Storage: These sweetcorn fritters can be stored in the fridge for up to 2 days, and reheated in a pan with a little amount of olive oil.

They can be freezed individually and stored in the freezer for up to 1 month.

Nutrition