Sweetcorn fritters with yogurt dip

Yield: 2 servings

Measure Ingredient
170 grams Tinned sweetcorn
2 tablespoons Chopped coriander
25 grams Butter
100 grams Plain flour
\N \N Splash milk
1 teaspoon Baking powder
1 pinch Dried chillies
1 \N Egg yolk
2 \N Egg whites
\N \N Salt and pepper
½ \N Pot greek yogurt
80 grams Sweetcorn kernels
1 \N Clove garlic; chopped
\N \N Salt and pepper to taste
\N \N Parsley for garnish

FOR THE BATTER

FOR THE YOGURT DIP

1 For the Batter: Combine the flour with the milk in a bowl. Add the baking powder, chillies, egg yolk, coriander and sweetcorn. Season.

2 Fold the egg whites into the batter, one at a time. Heat the butter in a frying pan and pour tablespoons of the mixture into the pan. Cook until bubbles appear and turn over. Remove and drain on kitchen paper.

3 For the Yogurt Dip: Combine all the ingredients together in a bowl.

Garnish with parsley and serve with the fritters.

Converted by MC_Buster.

Per serving: 139 Calories (kcal); 13g Total Fat; (81% calories from fat); 5g Protein; 2g Carbohydrate; 134mg Cholesterol; 406mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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