Smoky sweetcorn fritters with tarragon yogurt

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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