Monica Galetti's sweetcorn fritters with Greek yoghurt recipe

Monica Galetti's sweetcorn fritters with Greek yoghurt recipe

Corn fritters are a brilliant snack. They're incredibly moreish and go great with a range of dips – experiment and find your favourite! 

Ingredients

For the fritters
  • 110 g self-raising flour
  • 1 beaten egg
  • 1 egg white, whisked to soft peaks
  • 30 ml milk
  • 2 fresh corn on the cob
  • 3.9 oz self-raising flour
  • 1 beaten egg
  • 1 egg white, whisked to soft peaks
  • 1.1 fl oz milk
  • 2 fresh corn on the cob
  • 3.9 oz self-raising flour
  • 1 beaten egg
  • 1 egg white, whisked to soft peaks
  • 0.1 cup milk
  • 2 fresh corn on the cob
For the dip
  • 200 g Greek yoghurt
  • 1 tbsp chopped chives
  • 2 pinches salt
  • 2 tbsp grated horseradish
  • 7.1 oz Greek yoghurt
  • 1 tbsp chopped chives
  • 2 pinches salt
  • 2 tbsp grated horseradish
  • 7.1 oz Greek yoghurt
  • 1 tbsp chopped chives
  • 2 pinches salt
  • 2 tbsp grated horseradish

Details

  • Cuisine: American
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. First make the dip: mix the chives, yoghurt, horseradish and seasoning in a bowl and keep chilled.
  2. Now for the fritters: remove the kernels from the corn and place in a bowl with flour. Mix in beaten egg and milk. Fold in egg white.
  3. Pan fry on a medium low heat with a little oil, and butter if you like, by using a spoon to scoop and dollop into the pan. Cook until golden brown on both sides.
  4. Serve warm with the dip.

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