Corn & Pepper Fritters

[Guest guest]

Corn and Pepper Fritters

Makes 16

 

2/3 c coarse cornmeal

1/2 c flour

salt

1/2 t sugar

1 egg, separated

1/2 c milk

1 T olive oil

2/3 c yogurt

1 t lemon juice

2 t chopped fresh mint

1/4 t ground cumin

1 T chopped fresh coriander

3/4 c cooked sweetcorn kernels

1/2 c diced red pepper

1 t chopped green chili

veg oil for frying

 

Combine cornmeal, flour and 1 t salt and sugar. Make well in center and beat in egg yolk, milk and oil until smooth. Cover and chill for 1 hour. Blend yogurt, lemon juice, mint, cumin, pinch of salt together, cover and chill until required. Remove batter from fridge and stir in coriander, corn, red pepper, chili. Stiffly whisk egg white and fold in until incorporated.

 

In small frying pan, heat 1/2" oil. Drop in tablespoons of mixture in batches and fry for 1-2 min. on each side until golden. Drain on paper towel. Serve with hot minted yogurt sauce.