Written for one request, published for everyone
Sweetcorn and Spring Onion Fritters with Lemon Yoghurt
Small pan-fried corn fritters with cumin and coriander, dipped in lemony yoghurt.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 4
- Method
- hob
Per serving · estimated
- Energy
- 265 kcal
- Protein
- 9 g
- Fat
- 11 g
- Carbs
- 32 g
Method
Step 1 of 11
Open the tin of sweetcorn and drain it well.
Sweetcorn
Step 2 of 11
Slice the spring onions into thin rounds.
Spring onions
Step 3 of 11
Chop the coriander finely.
Coriander
Step 4 of 11
Beat the eggs in a large bowl until even.
Eggs
Step 5 of 11
Whisk in the flour, baking powder, cumin and salt to a thick batter.
Plain flour
Baking powder
Ground cumin
Salt
What ‘ready’ looks like Step 6 of 11
Fold in the sweetcorn, spring onion and most of the coriander.
- Sweetcorn
- Spring onions
- Coriander
Step 7 of 11
Heat the vegetable oil in a large frying pan over a medium heat.
Vegetable oil
Step 8 of 11
Drop in heaped tablespoons of batter, flatten slightly and fry 3 minutes a side until golden and set through to 71 °C.
Step 9 of 11
Fry the remaining batter the same way, adding a little more oil if the pan looks dry.
- Vegetable oil
Step 10 of 11
Stir the yoghurt with the juice of half the lemon and a pinch of salt.
Yoghurt
Lemon- Salt
Step 11 of 11
Serve the fritters warm with the lemon yoghurt, the rest of the coriander and lemon wedges.
- Yoghurt
- Coriander
- Lemon
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.