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Ingredients
Method
- 350g tin of sweetcorn, drained
- 3 sliced spring onions
- 1 chopped red chilli
- 1 tsp each ground cumin, coriander and smoked paprika
- 75g seasoned flour
- 1 lime, zest and juice
- 100ml yoghurt
- 1 beaten egg
- Preheat the oven to 200C and line a tray with baking paper. Mix all the fritter ingredients together in a large bowl to make a thick batter, and season with salt and pepper.
- Drop heaped tablespoons of your batter mixture onto the lined tray, and slightly flatten into rounds with the back of a spoon. Bake for 30 mins until golden and crisp, then serve as part of a tapas or snack selection.
20 mins
4 serving
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