Sweetcorn Fritters with Yogurt Dip

Categories: Ready stead, Emp
Yield: 2 servings

170 g Tinned sweetcorn
2 tb Chopped coriander
25 g Butter

-------------------------------FOR THE BATTER-------------------------------
100 g Plain flour
Splash milk
1 ts Baking powder
1 pn Dried chillies
1 Egg yolk
2 Egg whites
Salt and pepper

-----------------------------FOR THE YOGURT DIP-----------------------------
1/2 Pot greek yogurt
80 g Sweetcorn kernels
1 Clove garlic; chopped
Salt and pepper to taste
Parsley for garnish

1 For the Batter: Combine the flour with the milk in a bowl. Add the baking
powder, chillies, egg yolk, coriander and sweetcorn. Season.

2 Fold the egg whites into the batter, one at a time. Heat the butter in a
frying pan and pour tablespoons of the mixture into the pan. Cook until
bubbles appear and turn over. Remove and drain on kitchen paper.

3 For the Yogurt Dip: Combine all the ingredients together in a bowl.
Garnish with parsley and serve with the fritters.

Per serving: 139 Calories (kcal); 13g Total Fat; (81% calories from fat);
5g Protein; 2g Carbohydrate; 134mg Cholesterol; 406mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates

-----

----------