Try this crunchy sweetcorn fritters with creamy and smokey yogurt and chipotle sauce. Dip your sweetcorn or spread your sauce over the fritters for a spicy challenge.
Try this crunchy sweetcorn fritters with creamy and smokey yogurt and chipotle sauce. Dip your sweetcorn or spread your sauce over the fritters for a spicy challenge.
Ingredients
10.5 OZ / 300 G yogurt
1 EA lime
1 BUNCH coriander
1 BUNCH dill
1 EA chipotle in adobo
2 EA corn on the cob
14 OZ / 400 G potatoes
1 EA egg
2 OZ / 50 G flour
3 TBSP oil
1 TBSP salt
1 TSP pepper
Directions
Prepare lime juice and zest the lime. Wash and dry dill and coriander, then add to the mixing bowl along with the chipotle chili. Chop the mix for 5 seconds / speed 10. Scrape down the sides of the mixing bowl.
Add the yogurt, lime juice and lime zest to the mixing bowl. Mix for 30 seconds / speed 2. Season to taste, then transfer to another bowl and set aside. Clean the bowl.
Remove the kernels from the corn on the cob then add them to the mixing bowl. Peel the potato, cut into small pieces and add into the mixing bowl with a generous pinch of salt. Chop for 20 seconds / speed 4. Empty the mix into a cheese cloth and squeeze all the excess liquid out.
Add the potato sweetcorn mixture back to the mixing bowl. Add the flour, eggs to the mixing bowl, along with with some additional salt and pepper. Mix for 25 seconds / speed 3 / stir. Remove from the mixing bowl.
Add oil to the pan and fry the fritters individually for 4 minutes each side on a medium heat until golden and brown. You should get 6 to 8 fritters from this recipe.
Serve the fritters with the herb yoghurt dip. Enjoy your meal!
