DifficultyBeginner

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Corn Fritters

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients
For the corn fritters:
 250 g whole corn kernels
 60 ml spring onions, chopped
 100 g First Choice Feta, crumbled
 120 g First Choice Edam Cheese, grated
 2 eggs, beaten
 300 ml First Choice Low Fat Yoghurt
 250 ml self raising flour
 25 ml paprika
 30 ml fresh parsley, chopped
 salt and freshly ground black pepper
 oil for frying
 250 g bacon, crispy fried for serving
For the herbed yoghurt sauce
 100 ml First Choice Double Cream Yoghurt
 100 ml sour cream
 1 clove garlic, crushed
 15 ml lime juice
 finely grated zest of 1 lime
 30 ml First Choice Olive Oil
 2 ml salt
 60 ml chopped fresh parsley and coriander

Directions:
1

Mix together all the ingredients for the fritters, except for the oil, in a mixing bowl.

2

Heat a thin layer of oil in a non-stick frying pan on medium heat and drop spoonsful of the mixture into the hot oil.

3

Cook only a few fritters at a time.

4

Fry on both sides until golden brown and cooked through.

5

Drain on paper towel.

6

To make the sauce, blitz all the ingredients together in a blender.

7

Serve the corn fritters with crispy bacon and the yoghurt sauce.

Ingredients

Ingredients
For the corn fritters:
 250 g whole corn kernels
 60 ml spring onions, chopped
 100 g First Choice Feta, crumbled
 120 g First Choice Edam Cheese, grated
 2 eggs, beaten
 300 ml First Choice Low Fat Yoghurt
 250 ml self raising flour
 25 ml paprika
 30 ml fresh parsley, chopped
 salt and freshly ground black pepper
 oil for frying
 250 g bacon, crispy fried for serving
For the herbed yoghurt sauce
 100 ml First Choice Double Cream Yoghurt
 100 ml sour cream
 1 clove garlic, crushed
 15 ml lime juice
 finely grated zest of 1 lime
 30 ml First Choice Olive Oil
 2 ml salt
 60 ml chopped fresh parsley and coriander

Directions

Directions:
1

Mix together all the ingredients for the fritters, except for the oil, in a mixing bowl.

2

Heat a thin layer of oil in a non-stick frying pan on medium heat and drop spoonsful of the mixture into the hot oil.

3

Cook only a few fritters at a time.

4

Fry on both sides until golden brown and cooked through.

5

Drain on paper towel.

6

To make the sauce, blitz all the ingredients together in a blender.

7

Serve the corn fritters with crispy bacon and the yoghurt sauce.