Sweetcorn Fritters with Lime Yoghurt and Coriander

Sweetcorn Fritters with Lime Yoghurt and Coriander

Serves - 4

You’ll need

For the fritters

  • 2 x 340g tins sweetcorn, drained well
  • 100g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 3 spring onions, finely sliced
  • 1 small red chilli, finely chopped, optional
  • 1 garlic clove, finely grated
  • 1 tsp ground cumin
  • 1 small handful coriander, roughly chopped
  • 50ml milk
  • Sea salt
  • Black pepper
  • Vegetable oil, for frying

For the lime yoghurt

  • 200g Greek yoghurt
  • Zest of 1 lime
  • Juice of 1 lime
  • Small handful coriander, finely chopped
  • Sea salt
  • Black pepper

To serve

  • Extra coriander leaves
  • Lime wedges
  • A little extra yoghurt, if you like

Method

1. Make the lime yoghurt

In a small bowl, mix the Greek yoghurt with the lime zest, lime juice, chopped coriander, a pinch of salt, and a little black pepper. Stir well, taste, and adjust if needed. You want it fresh, sharp, and cooling.

Set aside in the fridge while you get on with the fritters.

2. Make the fritter batter

Put the flour and baking powder into a large bowl and season with a good pinch of salt and pepper.

In a separate bowl or jug, whisk together the eggs and milk, then pour into the flour. Mix until you have a smooth batter.

Add the sweetcorn, spring onions, chilli if using, garlic, cumin, and chopped coriander. Stir until everything is evenly combined. The mixture should be thick enough to hold its shape when spooned into the pan. If it feels too stiff, add a tiny splash more milk. If it feels too loose, add a touch more flour.

3. Fry the fritters

Heat a shallow layer of vegetable oil in a large frying pan over a medium heat.

Spoon heaped tablespoons of the batter into the pan, gently flattening them slightly with the back of the spoon. Do this in batches so you do not overcrowd the pan.

Cook for 2–3 minutes on each side until golden and crisp on the outside and cooked through. Transfer to a plate lined with kitchen paper while you finish the rest.

4. Serve

Pile the fritters onto plates or a serving dish, spoon over or alongside the lime yoghurt, and scatter with extra coriander. Serve with lime wedges for squeezing over.

A couple of helpful notes

- These are very good with a green salad alongside if you want to make more of a meal of it.
- If you like a little more texture, keep a portion of the sweetcorn whole and lightly crush the rest before mixing.
- They are best eaten fresh from the pan, while the edges still have a bit of swagger.

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