Corn Fritters with Sweet Chilli Dip [vegetarian]

Instructions

1. If using fresh corn, remove corn kernels from cobs. Set aside.
2. 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.
3. Heat some oil in a frying pan.
4. 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.
5. Cook under medium high heat for around 3 mins on each side until golden.
6. 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.
7. To make the sweet chilli dip, mix yoghurt, sweet chilli sauce and chopped coriander together. Set aside.
8. Serve fritters hot with the sweet chilli dip on the side.

• Ready in : 30 Minutes
• Course : Family Meals, Fritters, Kids' Favourites, Pancakes & Fritters
• Recipe Type : August Recipes, October Recipes, September Recipes
• Ingredient : Corn