Mexican sweet corn fritters with avocado yoghurt cream

Recipe can be made gluten-free by substituting flour with Healtheries gluten-free baking mix or Edmonds gluten -free flour

Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients

Avocado yoghurt cream
1 avocado, pitted and peeled
½ cup De Winkel Plain Unsweetened Yoghurt
2 tablespoons fresh coriander, plus more for garnish
1 tablespoon lemon or lime juice
1/4 tsp. salt

Fritters
1 cup flour
1 tsp each salt and ground coriander
½ tsp baking powder
½ cup De Winkel Plain Unsweetened Yoghurt
½ cup milk
1 egg
1 lemon or lime, zest and juice
2 cups fresh sweet corn kernels (from 3 to 4 cobs, depending on size)
5 spring onions, finely sliced
1-2 green chillies, finely sliced
2 garlic cloves, minced
1/2 cup coriander, roughly chopped
1/3 cup Mainland Edam cheese, grated
Sunflower oil for frying

Method
1. For the avocado yoghurt cream, combine the avocado, yoghurt, basil, lime juice and salt in your food processor or blender until smooth and creamy. Set aside.

2. For the fritters, sift together flour, baking powder, salt, and ground coriander. In a separate bowl, whisk together yoghurt, milk, egg, and lemon or lime juice and zest.

3. Mix the wet ingredients into the dry, then fold the corn, spring onions, coriander, garlic, chilli and cheese in until just combined.

4. Heat a large heavy skillet and add enough oil to coat the bottom of the pan. Once the oil is hot, spoon large mounds of batter into the pan, flattening them slightly.

5. Cook for about 3 minutes, or until fritters are nicely browned on the underside, then flip. Repeat until all the batter has been used up, adding more oil to the pan if needed.

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