Corn Fritters Recipe with Coriander Yoghurt

Ingredients
Fritters:
½ cup corn kernels, cooked
2 tbs PEPPADEW® Hot Jalapeño Slices, drained & chopped
¾ cup self-raising flour
½ cup milk
1 egg
Salt & pepper
Oil for deep frying
Coriander yoghurt:
1 cup plain yoghurt
30g (2 tbsp) fresh coriander, washed and finely chopped
10ml (2 tsp) fresh lemon juice
Salt & pepper
Additional Info
Method
Pre-heat the oil in a large pot on a medium/high heat, until the oil is around 180ºC
Put the flour into a large mixing bowl, add the egg and milk and whisk until combined into a smooth batter.
Add the jalapeños and corn kernels and mix into the batter.
Season with salt & pepper.
Using 2 teaspoons, spoon the batter into the hot oil one spoon at a time. Use the one teaspoon to scrape the batter off the other teaspoon to make little drops of batter into the oil. Cook the fritters in batches of about 10 fritters at a time until golden brown.
Using a slotted spoon, remove the fritters from the oil and place onto some paper towl to absorb the excess oil. Season with fine salt.
To make the yoghurt dip, simply mix together the chopped coriander and yoghurt until combined and season with the lemon juice, salt and pepper.
Try This
Serve the little fritters hot with the yoghurt dip