About this recipe:These crisp fritters made with sweet and juicy corn kernels will make a popular casual dish served with a cooling watercress dip.
125g plain flour
1/2 tsp baking powder
2 eggs, lightly beaten
150ml semi-skimmed milk
400g frozen sweetcorn, thawed and drained
1 fresh red chilli, seeded and finely chopped (optional)
salt and freshly ground black pepper
85g watercress, trimmed and chopped
juice of 1/2 lemon
200g Greek-style yoghurt
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Method Prep:10min › Cook:15min › Ready in:25min
Sift the flour, baking powder and a pinch of salt into a bowl and make a well in the centre. Add the eggs and milk and gradually beat in, using a balloon whisk or a wooden spoon, drawing in the flour from the sides to make a thick, smooth batter. Stir the sweetcorn and chilli, if using, into the batter and season with pepper. Put aside until ready to cook.
For the dip, stir the chopped watercress and lemon juice into the yoghurt. Spoon into a serving bowl, cover and keep chilled.
To cook the fritters, heat a greased griddle or large, heavy-based frying pan. Drop large spoonfuls of the batter onto the pan, making three or four fritters at a time, and cook over a moderate heat for 2 minutes until nicely browned and firm on the underside.
Using a palette knife or fish slice, turn the fritters over and cook for a further 1–2 minutes or until the flip-side is cooked. Remove and drain on kitchen paper. Keep warm while cooking the rest of the fritters in the same way, greasing the pan between batches. Serve hot with the watercress dip.
These fritters are also good made with frozen peas or frozen mixed vegetables. If fresh corn cobs are available, scrape off the kernels and lightly crush them, then add to the batter. Or you can use drained, canned sweetcorn. * These fritters would also be tasty served with tomato salsa. Kids may prefer ketchup.