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Corn fritters

In this recipe, crisp, juicy corn kernels are added to a thick batter flavoured with chilli and fresh coriander, and then pan-fried in big spoonfuls. Piled on a bed of watercress and drizzled with a minted spring onion and yogurt sauce, the fritters make a quick, easy meal.

Corn fritters
Reader's Digest

Ingredients

  • 1 cup (150g) plain flour
  • 1/2 teaspoon baking powder
  • 150 ml low-fat milk
  • 2 large eggs, lightly beaten
  • 3/4 cup (400g) frozen corn kernels, thawed and drained
  • 3 spring onions, finely chopped
  • 1 fat fresh red chilli, seeded and finely chopped
  • 3 heaped tablespoons chopped fresh coriander leaves
  • salt and pepper
  • 1 tablespoon sunflower oi
  • l100 g watercress, trimmed

Yogurt sauce

  • 1 1/4 cups (310g) Greek-style yogurt
  • 4 spring onions, finely chopped
  • 2 tablespoons chopped fresh mint
  • grated zest and juice of 1 lime
  • salt

Preparation

  1. First make the yogurt sauce. Put the yogurt into a serving bowl and stir in the spring onions, mint, lime zest and a pinch of salt. 
  2. Cover and chill while you make the fritters (keep the lime juice for use later).
  3. Sift the flour and baking powder into a bowl. Make a well in the centre and add the milk and eggs. 
  4. Using a wooden spoon, mix together the milk and eggs, then gradually draw in the flour from around the edges. 
  5. Beat with the spoon to make a smooth, thick batter. 
  6. Alternatively, the batter can be made in a food processor: put the milk and egg in the container first, spoon the flour and baking powder on top, and process for a few seconds to blend.
  7. Add the corn kernels, spring onions, chilli and coriander to the batter, and season with salt and pepper to taste. Mix well.
  8. Heat a large, heavy frying pan, then brush with a little of the oil. 
  9. Drop large spoonfuls of the fritter batter onto the pan – make about 4 fritters at a time – and cook over a moderate heat for 2 minutes, or until golden and firm on the underside.
  10. Turn the fritters over using a palette knife, and cook on the other side for about 2 minutes, or until golden. 
  11. Remove the fritters from the pan and drain on paper towel. 
  12. Keep warm while cooking the rest of the fritters in the same way, adding more oil to the pan as necessary.
  13. Arrange the watercress on 4 plates and sprinkle with the lime juice. 
  14. Arrange the corn fritters on top and serve hot, with the yogurt sauce to be drizzled over.

Serves 4 (makes 12 fritters)
Preparation: 15 minutes
Cooking: 15 minutes



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