Corn fritters with yoghurt dip


I ♥ fritters. They work as a snack, lunch or light supper and you can use whatever is lying about in the fridge. This particular recipe is from Gordon Ramsay’s Ultimate Cookery School; a new edition to my cookbook shelf.

More fritters recipes:

Leek fritters

Broccoli parmesan fritters

Black salsify and feta fritters ( a favourite!)


Corn fritters, serves 3-4

Adapted from Gordon Ramsay’s Ultimate Cookery Course.

100 g plain flour

1/2 tsk baking powder

1 egg, beaten

4 tbsp milk

olive oil

2 spring onions, chopped

1 red chilli, deseeded and finely chopped

2 tbsp chopped coriander

250 g tinned corn, drained and dried on kitchen towel

salt and pepper

Yoghurt dip:

250 g natural yoghurt

1/2 – 1 red chilli, deseeded and finely chopped

1/2 lime, the juice

3 tbsp chopped coriander

Start by combining all the ingredients for the dip and set aside. 

Next mix flour and baking powder in a bowl, add salt and pepper. Make a well in the middle and add the milk and beaten egg. Incorporate the flour with the egg and milk until all combined. Add 1 tbsp oil and more milk if the batter is too thick. Add spring onions, chilli, coriander and corn. Combine.

Heat up a frying pan on medium heat and add a glug of olive oil. Place tablespoon sized dollops of batter in the pan and fry a few fritters at the time, for 1-2 minutes on each side until golden brown and cooked through. Serve with the yoghurt dip and maybe a wedge of lime. 

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