Green Isle Sweetcorn Fritters with Avocado, Chilli & Lime Yogurt

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Sweetcorn Fritters with Avocado, Chilli & Lime Yogurt

Sweetcorn fritters are a favourite amongst all ages, quick, easy and packed full of nutrients. They make the perfect weekend brunch served with with avocado, chilli and lime yogurt.

Ingredients

For the fritters

380 grams Green Isle Sweetcorn Kernels

200 grams chickpea/gram flour

½ tsp baking powder

25 grams coriander leaves, finely chopped

2 spring onions, finely chopped

1 red chilli, finely chopped, deseeded for less spice

1 egg

60 ml cold water

Olive oil, for frying

For the lime yogurt

150 grams Greek yogurt

Zest and juice of 1 lime

To serve

1 avocado, finely sliced

1 red chilli, finely sliced

Salt and pepper, to taste

Lime wedges

Coriander leaves

Hot sauce

Method:  

  1. Pre-heat the oven to 120 C / 100 C fan / Gas Mark 1.
  2. Place the Green Isle Sweetcorn into boiling water. Cover, bring back to the boil and simmer for 2 minutes then drain and set aside.
  3. Place 350 grams of the sweetcorn into a large bowl and add the rest of the ingredients, except for the olive oil, then mix well to combine.
  4. Heat 2 tablespoons of olive oil in a large non-stick frying pan over a medium heat. Take a large spoonful of the mixture and place into the pan – you should be able to cook 3 fritters at a time.
  5. Cook the fritters in the oil over a medium heat for 3 minutes on each side, or until golden and crisp. Drain on kitchen paper and then transfer to the preheated oven to keep warm.
  6. Repeat this process until all of the mixture has been used up.
  7. To make the lime yoghurt, mix the yogurt, lime zest and juice together along with a pinch of salt.
  8. Serve the warm fritters with the lime yogurt, remaining 30 grams sweetcorn, sliced avocado and chilli and some coriander leaves. We love to serve ours with some Mexican hot sauce and lime wedges.

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