Sweetcorn Fritters with Curried Carrot Chutney Yoghurt
These crispy sweetcorn fritters are packed with sweetcorn, fresh herbs and a hint of spice. Served with a cooling yoghurt dip swirled with our Curried Carrot Chutney, they make the perfect lunch, snack or weekend brunch.
Substitute:
- No corn on the cob? Use frozen or tinned sweetcorn instead – just drain well before using. If using frozen, just thaw it first.
- No chives? Try fresh parsley, mint or coriander.
- No natural yoghurt? Use Greek yoghurt, crème fraîche or a dairy-free alternative.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Ingredients:
2 corn on the cobs ((or 300g tinned or frozen sweetcorn))
2 spring onions
2 eggs
100 g plain flour
1 tsp Baking Powder
1 tbsp chives
a pinch of salt
a pinch of black pepper
2 tbsp olive oil
150 g natural yoghurt
3 tbsp Oddbox Curried Carrot Chutney
Recipe:
Remove the kernels from the sweetcorn cobs using a sharp knife. If using frozen or tinned sweetcorn, make sure it is well drained.
Add the sweetcorn, spring onions, eggs, flour, baking powder, cumin and coriander to a large bowl. Season with salt and pepper, then mix until combined into a thick batter.
Heat the olive oil in a large frying pan over a medium heat. Add spoonfuls of the mixture and flatten gently into fritters.
Cook for 3 - 4 minutes on each side, until golden brown and crisp. Repeat until all the batter has been used.
Meanwhile, mix the yoghurt with the Curried Carrot Chutney until combined. Season with a little salt and pepper.
Serve the fritters warm with the chutney yoghurt and a sprinkle of fresh chives.
How to store
Fridge: Store in an airtight container in the fridge for up to 4 days. Freezer: Freezes for up to 3 months.
