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Sweetcorn fritters with chilli yoghurt

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Makes 4
Dietary: Nut-free Pregnancy-friendly Vegetarian

Chilli yoghurt is the perfect companion to these tasty, quick sweetcorn fritters.

By Lesley Waters

From Ready Steady Cook

Ingredients

1 free-range egg
140g/5oz self-raising flour
100ml/3½ fl oz whole milk
sea salt and freshly ground black pepper
1 corn on the cob, cooked and kernels cut off the cob
25g/1oz butter
100g/3½oz Greek yoghurt
½ tsp dried chilli flakes

Method

Place the egg and flour in a bowl and mix together. Add the milk and whisk to make a thick pancake batter. Season with salt and freshly ground black pepper and add the sweetcorn, mixing thoroughly.
Heat the butter in a frying pan on a medium to high heat. Carefully spoon four dollops of the sweetcorn mixture into the frying pan.
Fry the fritters for three minutes on each side, or until golden on each side.
Place the yoghurt and chilli flakes into a clean bowl and stir through.
To serve, place the fritters onto a serving plate and spoon a dollop of the yoghurt mixture on the side of the plate.