Crispy Sweetcorn Fritters with yoghurt Dip

• 2eggs, beaten
• 120 gplain flour
• 6spring onions, thinly sliced
• 1 tspsmoked paprika
• 80 mlwhole milk
• 3 tbspvegetable oil, for frying
• 2 x 198gtins sweetcorn, drained
• 100 gmature Cheddar, grated
• 1½ tspbaking powder
• 1 tsprunny honey
• 200 gGreek yoghurt
• 1lime, zested and juiced
• 15 gfresh coriander, finely chopped
• salt and black pepper to taste
• 4 tbspsweet chilli sauce (optional; skip for younger kids) (optional)

Method

1. 1Whisk the flour, baking powder, smoked paprika and a generous pinch of salt in a bowl.
2. 2Whisk in the eggs and milk until you have a thick, smooth batter with no dry pockets at the bottom of the bowl.
3. 3Fold through the drained sweetcorn, most of the spring onions (reserve a good handful for serving) and the grated Cheddar. The batter should hold its shape on a spoon; spoonable, not runny. If it looks stiff, add a splash more milk. Season with black pepper and another pinch of salt.
4. 4Make the dip: stir the Greek yoghurt with the lime zest, a good squeeze of lime juice, the chopped coriander and the honey. Taste; it should be sharp and herby against the sweet corn.
5. 5Heat the oil in a large non-stick frying pan over a medium heat; you want it shimmering before the batter goes in, otherwise the fritters drink oil instead of crisping.
6. 6Drop heaped tablespoons of batter into the pan, flattening each one slightly with the back of the spoon so the centres cook through. Don't crowd the pan; work in batches of three or four. Crowded fritters steam each other and you lose the crisp edge.
7. 7Fry for 3 minutes per side until deep gold and craggy-crisp at the edges, the smoked paprika now toasted and fragrant in the hot oil. Drain on kitchen paper and keep warm in a low oven (around 100°C) while you cook the rest.
8. 8Pile the fritters onto a warm platter, scatter the reserved spring onions over the top, spoon the lime-coriander yoghurt into a bowl alongside, and, if using, pour the optional sweet chilli sauce into a second small bowl for dipping.

Per serving

kcal

515

protein

21.9g

fibre

4.6g

carbs

47.8g

fat

26.3g