Serves: 4 (6-8 fritters)
This is the first thing I made out of Ramsay’s book. I was intrigued by the fact that he would use such a humble ingredient as canned corn. Yes, canned corn. Not fresh, not even frozen, but canned. And you know what? It was delicious.
The yogurt sauce is a necessary companion. You really need the spice and tang to go with the sweet corn fritter. They are easy to whip up on a week night, and fun for kids. I used 2% milk because that’s what I had and they were fine. I served this with an arugula and spinach salad with a light citrus dressing and everyone cleaned their plates.
You Will Need:
For The Fritters
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- Sea salt and freshly ground black pepper
- 1 egg, beaten
- 1/4 cup whole milk
- Olive Oil
- 2 scallions, trimmed and thinly sliced
- 1 red chile, seeded and finely chopped
- 2 Tbsp chopped cilantro
- 1 8-ounce can of sweet corn, drained and dried on paper towel
For The Dip
- 1 cup of plain yogurt (I used greek)
- 1/2 red chile seeded and finely chopped
- Juice of 1 lime
- 3 Tbsp chopped cilantro
- Salt and Freshly Ground Pepper
Make The Dip
Mix together the dip ingredients and taste. Adjust as necessary for your liking.
Make The Fritters
Sift the flour and baking powder into a mixing bowl. Season with salt and pepper, mix together and make a well in the center. Add the egg and milk and whisk, gradually bringing the wet ingredients into the dry to make a smooth batter. Add 1 tbsp of olive oil and whisk again until smooth.
Stir the scallions, chile, cilantro, and corn into the batter and mix well.
Heat a large frying pan and add a glug of oil. Put about 3/4 cup of the mixture in the pan for each fritter into the hot pan and push it down lightly. Fry in batches for 1-2 minutes on each side until golden. Keep warm.
You can watch Ramsay make it himself for additional tips and tricks: