Sweetcorn & Chive Fritters

📝 Ingredients

• 2 small tins of sweetcorn (280 g drained)
• 2 eggs
• 60 g plain flour
• 60 ml semi-skimmed milk
• ½ tsp baking powder
• 20 g fresh chives (15 g for the batter, 5 g for the sauce)
• 1 tbsp rapeseed oil
• 200 g natural yoghurt, 1.5% fat
• ½ unwaxed lemon
• Salt, black pepper

🍴 Utensils

• Colander
• Mixing bowl
• Whisk
• Non-stick frying pan
• Thin spatula
• Fine grater

📖 Steps

1. Drain the sweetcorn thoroughly in a sieve, then spread it out on kitchen paper and pat dry: the less water left, the crispier the fritters will be. Wash the chives, dry them and snip finely with scissors.
2. For the sauce, mix the yoghurt with the finely grated zest and juice of the ½ lemon, 5 g snipped chives (about 2 tbsp), a pinch of salt and some pepper. Keep in the fridge while you make the fritters.
3. In a mixing bowl, whisk the eggs with the milk. Add the flour and baking powder, then whisk to a thick, smooth batter with no lumps. Season with about ½ tsp salt and some pepper.
4. Fold in the sweetcorn and the remaining 15 g chives with a spatula. The batter should be thick and coat the kernels without running to the bottom of the bowl. Leave to rest for 5 minutes while the pan heats up.
5. Heat half the oil in a large non-stick frying pan over a medium heat. Drop in 4 mounds of batter of 2 heaped tablespoons each (about 65 g), well spaced, and flatten them with the back of the spoon into discs about 9 cm across and 1 cm thick.
6. Cook for 3 minutes without touching until the underside is golden brown and the edges have set, then carefully flip with a thin spatula and cook for another 2 to 3 minutes. If you flip them too early, they'll break.
7. Keep the fritters on a plate covered with another upturned plate to keep them warm. Add the rest of the oil and cook the second batch in the same way. Serve 4 fritters per person with the lemon yoghurt sauce.