Corn Fritters

Name: Corn Fritters
Yield: Makes 16–18
Cuisine: United Kingdom
Ingredients: 150 g/ 5 oz instant polenta; 170 g/ 6 oz self-raising flour; sunflower oil; salt and pepper; a pinch of chilli flakes; 2 eggs, separated; 4 ears of sweetcorn (enough to make 225 g/ 8 oz kernels; defrosted frozen corn will do if you can’t get any fresh); 30 g/ 1 oz cornflour; 600 ml/ 1 pt yoghurt

Preparation info

Makes
16–18

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

More like pancakes, these fritters are good for breakfast with bacon, but are also nice with a grilled pork chop.

Ingredients

600 ml/ 1 pt yoghurt
30 g/ 1

Europe
United Kingdom
Side dish
Vegetarian
Breakfast

Method

Stabilize the yoghurt by bringing it slowly to the boil and stirring in the cornflour which has first been mixed to a paste with cold water. Turn down the heat and simmer gently for 10 minutes. Leave to cool.

Strip off the husks and silky threads from the corn and slice off the kernels.

Whisk the egg yolks in a bowl, then beat the yoghurt into them. Whisk in the self-raising flo