Subtle hints of red chile add a bit of heat to these fantastic corn fritters. In less than 15 minutes you could whip these together for a great appetizer, or in our case, a light dinner. Delicious. Also, have I mentioned that this cookbook is amazing? Buy it for yourself, or ask Santa for it this year.
Corn Fritters with Yogurt Dip
Credit: Gordon Ramsay’s Home Cooking by Gordon Ramsay
3/4 cup all-purpose flour
1/2 teaspoon baking powder
sea salt and freshly ground black pepper
1 egg, beaten
1/4 cup whole milk
2 scallions, trimmed and thinly sliced
1 red chile, seeded and finely chopped
2 tablespoons chopped cilantro
One 8-ounce can corn kernels, drained and dried on paper towels
For the Yogurt Dip-
1 cup plain yogurt
1/2-1 red chile, seeded and finely chopped, to taste
Juice of 1/2 lime
3 tablespoons chopped cilantro
salt and freshly ground black pepper
~First, mix together all the ingredients for the dip. Taste and season with salt and pepper as needed, then set aside.
~Sift the flour and baking powder into a mixing bowl. Season with salt and pepper. Mix together,make a well in the middle, and add the egg and milk. Whisk, gradually bringing the flour into the wet mixture until it forms a smooth batter. Add 1 tablespoon of olive oil and whisk again until smooth, adding a little more milk if necessary.
~Stir the scallions, chile, cilantro, and corn into the batter and mix well.
~Heat a large frying pan and add a glug of oil. Put about 1/4 cup off the mixture per fritter into the hot pan, pushing it down slightly. Fry in batches for 1-2 minutes on each side until golden. Keep warm.
~Serve the warm fritters with the yogurt dip alongside. Serve and enjoy!