Sweetcorn fritters with yogurt dip
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 170 | grams | Tinned sweetcorn |
| 2 | tablespoons | Chopped coriander |
| 25 | grams | Butter |
| 100 | grams | Plain flour |
| Splash milk | ||
| 1 | teaspoon | Baking powder |
| 1 | pinch | Dried chillies |
| 1 | Egg yolk | |
| 2 | Egg whites | |
| Salt and pepper | ||
| ½ | Pot greek yogurt | |
| 80 | grams | Sweetcorn kernels |
| 1 | Clove garlic; chopped | |
| Salt and pepper to taste | ||
| Parsley for garnish | ||
Directions
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.