Corn Fritters
Golden corn fritters packed with sweet corn, fresh herbs and parmesan, and served with a smoky chipotle yoghurt and avocado.
Ingredients
Corn Fritters
- 2 corn cobs kernels removed (or approximately 2 cups canned or frozen corn, drained)
- 2 eggs
- 2 spring onions finely sliced
- 1/2 cup chopped parsley
- 2 tbsp chopped chives
- 1/4 cup milk
- 1/2 cup wholemeal flour plain flour, or a mix of both
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup finely grated parmesan or Parmigiano Reggiano
- 1 tbsp olive oil for frying
Chipotle Yoghurt
- 1 cup Greek yoghurt
- 2 tsp chipotle in adobo sauce
Pinch of salt (optional)
To Serve
- 1 avocado cut into wedges
Instructions
- Place the corn, eggs, spring onions, parsley, chives and milk into a large bowl and mix well.
- Add the flour, baking powder, garlic powder, salt and pepper and stir until a thick batter forms.
- Fold through the grated parmesan.
- Heat the olive oil in a large non-stick frying pan over medium heat.
- Spoon the mixture into the pan using 2–3 tablespoons (or 1/3C) per fritter, flattening slightly.
- Cook for 3–4 minutes on each side until golden and cooked through.
- For the chipotle yoghurt, mix the Greek yoghurt and chipotle in adobo sauce together in a small bowl.
- Serve the fritters warm with chipotle yoghurt and a wedge of avocado.
