Corn Fritters with Cumin Yoghurt

SAM_1181

I love corn fritters. I’ve made them in various reincarnations for years but this set was just amazing! I think it was the toppings. Eating them outside on our lovely balcony with a book and a nice cup of tea didn’t hurt either!!! So here’s the recipe- amounts have been estimated because I just made it up as I went.

SAM_1179

Corn Fritters with Cumin Yoghurt

Ingredients:

  • 1 cup of sweet frozen corn kernals
  • 1/2 cup self raising flour
  • 1 egg
  • 1/2 cup almond milk
  • 1/4 cup chopped shallots
  • 1 small tomato chopped
  • Small clove of garlic, crushed
  • 1/4 cup greek yoghurt
  • squeeze of lemon
  • 1/2 tsp ground cumin
  • 1 tbsp Parmesan
  • Olive oil
  • Salt and pepper

Method:

  1. Mix corn, flour, egg, milk and half the shallots together into a batter. If it’s too thick, add a little water.
  2. Drizzle a little olive oil onto a moderately hot pan and scoop 1/3 of the mixture at a time to cook.
  3. When the fritter begins to bubble over the whole top flip. Make sure the pan isn’t too hot to allow the fritter to cook through.
  4. Meanwhile, crush the garlic and mix with the yoghurt, cumin and lemon juice.
  5. Roughly chop the tomato and add to remaining shallots.
  6. Remove the fritters from the pan and arrange on fresh spinach.
  7. Dollop the yoghurt mixture on top, scatter the tomato and shallots and sprinkle with Parmesan.
  8. Add salt and pepper to taste and enjoy!

SAM_1180

Nom nom nom. Delicous Sunday lunch!

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