John Myers
Corn Fritters with Yogurt (approx. 14 Servings)
The perfect corn fritters with yogurt (approx. 14 servings) recipe with a picture and simple step-by-step instructions.
- 1 big cup Corn grains
- 125 g Natural yogurt, unsweetened
- 1 tsp Curry powder, mild
- 0,5 tsp Mild mustard
- 1 tbsp Lemon juice
- 1 big one Egg
- 2 Poles Spring onions, finely chopped
- 1 tbsp Dried parsley
- 100 g Flour
- 0,125 tsp Baking powder
- 2 tbsp Oil for frying
- My cup has a capacity of 250 ml. The exact number in grams of the corn kernels does not matter in this recipe, but you should use enough fresh or frozen corn to fill a cup of a comparable size.
- Whisk the egg, yogurt, curry powder, mustard and lemon juice in a large mixing bowl.
- Sift the flour and baking powder into the bowl and mix this with the liquid ingredients.
- Now carefully fold in the finely chopped spring onions and parsley and season with salt and pepper.
- Heat the oil in a pan on medium heat and add heaping tablespoons of the batter to the pan. (The dough has a good bond).
- The fritters will also rise a little because of the addition of the baking powder in the pan.
- Fry the fritters on each side for approx. 2 minutes until they are golden brown and let them drain briefly on kitchen paper before serving.
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