Crispy Sweetcorn & Spring Onion Fritters with Lime Yoghurt

⏱ 30 min · Serves 4

Golden-edged, fluffy-centred fritters packed with sweet bursts of corn, chilli and coriander. They come together in one bowl in under half an hour and are brilliant for brunch, piled high with a cool lime yoghurt and a squeeze more citrus.

Per serving: 365 kcal · 12.0g protein · 37.0g carbs · 19.0g fat

Ingredients

• 325g tin sweetcorn, drained (or 300g frozen corn, thawed)
• 120g plain flour
• 1 tsp baking powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 large eggs
• 80ml milk
• 4 spring onions, finely sliced
• 1 red chilli, deseeded and finely chopped
• 20g fresh coriander, chopped
• 1/2 tsp fine salt, plus more to season
• Black pepper
• 4 tbsp sunflower or vegetable oil, for frying
• 150g Greek yoghurt
• Zest and juice of 1 lime
• 1 small garlic clove, grated

Method

1. Make the lime yoghurt: stir the yoghurt with the lime zest, half the lime juice, the grated garlic and a pinch of salt. Chill until needed.
2. In a large bowl whisk together the flour, baking powder, cumin, smoked paprika, salt and a good grind of pepper.
3. Beat the eggs with the milk, pour into the dry ingredients and whisk to a thick, smooth batter.
4. Take 3 tablespoons of the drained corn and crush it roughly with a fork or the back of a spoon, then fold all the corn into the batter along with the spring onions, chilli and most of the coriander. The mixture should be thick enough to hold its shape on a spoon; add a splash more milk if it's stiff.
5. Heat 2 tbsp oil in a large non-stick frying pan over medium heat. Drop in heaped tablespoons of batter, flattening each slightly to about 8cm across. Cook 4 at a time so they aren't crowded.
6. Fry for 2-3 minutes until deep golden and set at the edges, then flip and cook another 2 minutes. Drain on kitchen paper and season with a little salt.
7. Add the remaining oil and cook the rest of the batter; you should get 12 fritters. Keep the cooked ones warm in a low oven.
8. Pile onto plates, spoon over the lime yoghurt, scatter with the remaining coriander and finish with the rest of the lime juice.