Take pleasure in these crispy and seasonal fritters with a aspect of yoghurt goodness. They’re a fast and straightforward snack, prepared in 5 easy steps.


250g canned sweetcorn

1 clove garlic

2 spring onions

1 handful parsley

2 eggs


freshly floor black pepper

3 tbsp cornflour

40g rice flour

2-3 tbsp vegetable oil; for frying

For the dip

1 purple chilli

200g pure yoghurt

1/2 lime; zest and juice

1 tbsp very finely chopped herbs; e.g. thyme, parsley

1 clove garlic


Step 1. 

Drain the sweetcorn, rinse and drain properly. Peel and finely chop the garlic. Finely cube the spring onions and parsley. 

Step 2.

Whisk eggs, salt and pepper in a bowl. Combine within the spring onions, garlic, sweetcorn kernels and parsley. Sift within the cornflour and rice flour and blend properly.

Step 3. 

Warmth oil in a pan and add 2-3 tbsp of the batter to make spherical patties. Press flat and fry on either side till golden brown. Drain on kitchen paper and hold heat. Prepare dinner the remainder of the batter in the identical approach.

Step 4.

For the dip, deseed and finely chop the chilli. Combine the yoghurt with salt, pepper, chilli, lime juice, zest and the herbs. 

Step 5. 

Peel and crush the garlic so as to add to the dip. Serve with the corn pancakes.

Serves 4.

See also  Baked ratatouille gnocchi