Corn Fritters with Sweet Chilli Dip [vegetarian]

Name: Corn Fritters with Sweet Chilli Dip [vegetarian]
Prep time: 10 min
Total time: 20 min
Ingredients: 375g corn (fresh / can or thawed) [13 oz]; 250g flour [US 2 cups]; 2 organic eggs; 1tsp ground coriander; 1tsp ground cumin; 1/2tsp salt; 1tsp baking powder; 2 garlic clove (crushed); 225ml milk [US 1 cup]; 1 lime juice; 125g grated cheddar cheese [4 oz]; handful of freshly chopped coriander leaves; vegetable oil to fry; Sweet Chilli Dip :; 4 Tbsp Greek yoghurt; 3 to 4 tsp sweet chilli sauce (to taste); 4 tsp freshly chopped coriander leaves

Published on September 17, 2018 | In American, English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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These vegetarian corn fritters with their sweet chilli dip are so moreish my kids always some back for more! At this time of the year I like to use fresh corn to make them. However frozen or canned corn work really well too so you can make this dish all year around.

This is a quick and easy recipe that only takes 10 mins to prepare. You can cook the corn fritters as needed. To make sure the fritters are evenly shaped, I use a round cookie cutter as a guide (see my tips in the method below).

This recipe makes around 12 fritters. Any leftover can be reheated in the microwave if needed.

You can serve these corn fritters on their own or with a salad. A tomato and bean salad works also really well. Enjoy!

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Ingredients

375g corn (fresh / can or thawed) [13 oz]
250g flour [US 2 cups]
2 organic eggs
1tsp ground coriander
1tsp ground cumin
1/2tsp salt
1tsp baking powder
2 garlic clove (crushed)
225ml milk [US 1 cup]
1 lime juice
125g grated cheddar cheese [4 oz]
handful of freshly chopped coriander leaves
vegetable oil to fry
Sweet Chilli Dip :
4 Tbsp Greek yoghurt
3 to 4 tsp sweet chilli sauce (to taste)
4 tsp freshly chopped coriander leaves

Instructions

If using fresh corn, remove corn kernels from cobs. Set aside.
In a separate bowl, mix together flour, eggs, ground coriander, ground cumin, baking powder, salt, milk, crushed garlic and lime juice. Add kernels, grated cheese and a handful of freshly chopped coriander leaves. Mix the batter until all is well blended.
Heat some oil in a frying pan.
Spoon 1 generous tablespoon of corn mixture in the pan (to make sure the fritters are evenly shaped I use a round cookie cutter as a guide, adding corn mixture inside the cookie cutter). Repeat to make a second fritter.
Cook under medium high heat for around 3 mins on each side until golden.
Once cooked, place fritters on a sheet of kitchen towel to absorb the extra cooking oil. Keep fritters in a warm oven while you cook the rest.
To make the sweet chilli dip, mix yoghurt, sweet chilli sauce and chopped coriander together. Set aside.
Serve fritters hot with the sweet chilli dip on the side.