Smoky sweetcorn fritters with tarragon yogurt

Smoky sweetcorn fritters with tarragon yogurt
  • Serves icon Serves 4 (makes 12 fritters)
  • Time icon Hands-on 35 min

Smoky sweetcorn fritters are vegetarian food done right – served warm from the pan with a dollop of tarragon yogurt and a crisp salad.

Nutrition: per serving

Calories
401kcals
Fat
22.4g (3.2g saturated)
Protein
10.6g
Carbohydrates
36.8g (12.8g sugars)
Fibre
4.8g
Salt
0.4g
Calories
401kcals
Fat
22.4g (3.2g saturated)
Protein
10.6g
Carbohydrates
36.8g (12.8g sugars)
Fibre
4.8g
Salt
0.4g

Ingredients

  • 90g self-raising flour
  • 100ml milk
  • 1 large free-range egg
  • ½ tsp sweet smoked paprika (also called pimentón dulce)
  • 2 x 340g tins sweetcorn in water, drained
  • 5 spring onions, finely sliced
  • 2 garlic cloves, crushed
  • 1 small red chilli, deseeded and very finely chopped
  • 6 tbsp vegetable oil for frying 

For the tarragon yogurt

  • 150g natural yogurt
  • Small handful tarragon, roughly chopped
  • Juice ½ lemon, plus wedges to serve
  • Green salad to serve

Method

  1. Put the flour into a medium mixing bowl, then add the milk slowly, mixing it in using a balloon whisk. Add the egg and stir until fully incorporated, then stir in the paprika, sweetcorn, spring onions, crushed garlic and chopped red chilli.  
  2. Heat 2 tbsp oil in a large frying pan over a medium-high heat. Spoon 3-4 ladlefuls of batter into the pan at a time, to make 3-4 fritters, then fry for 3-4 minutes on each side, flipping them over when they’re golden underneath. Remove to a plate lined with kitchen paper while you make the rest, adding oil to the pan each time. 
  3. Mix the yogurt with the tarragon and lemon juice in a bowl and serve alongside the fritters, with a green salad and lemon wedges for squeezing.

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