Corn Fritters Recipe with Coriander Yoghurt

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.