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
- 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
- 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
- First make the dip: mix the chives, yoghurt, horseradish and seasoning in a bowl and keep chilled.
- 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.
- 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.
- Serve warm with the dip.
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