Sweetcorn fritters with chilli yoghurt
Chilli yoghurt is the perfect companion to these tasty, quick sweetcorn fritters.
From Ready Steady Cook
Ingredients
- 1 free-range egg
- 140g/5oz self-raising flour
- 100ml/3½ fl oz whole milk
- sea salt and freshly ground black pepper
- 1 corn on the cob, cooked and kernels cut off the cob
- 25g/1oz butter
- 100g/3½oz Greek yoghurt
- ½ tsp dried chilli flakes
Method
Place the egg and flour in a bowl and mix together. Add the milk and whisk to make a thick pancake batter. Season with salt and freshly ground black pepper and add the sweetcorn, mixing thoroughly.
Heat the butter in a frying pan on a medium to high heat. Carefully spoon four dollops of the sweetcorn mixture into the frying pan.
Fry the fritters for three minutes on each side, or until golden on each side.
Place the yoghurt and chilli flakes into a clean bowl and stir through.
To serve, place the fritters onto a serving plate and spoon a dollop of the yoghurt mixture on the side of the plate.
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