Scrumptious corn fritters
<p>In this recipe, crisp, juicy corn kernels are added to a thick batter flavoured with chilli and fresh coriander, and then pan-fried in big spoonfuls. Piled on a bed of watercress and drizzled with a minted spring onion and yogurt sauce, the fritters make a quick, easy meal.</p>
<div id="ingredients"><strong>Ingredients:</strong>
<ul>
<li>1 cup (150g) plain flour</li>
<li>1/2 teaspoon baking powder</li>
<li>150 ml low-fat milk</li>
<li>2 large eggs, lightly beaten</li>
<li>3/4 cup (400g) frozen corn kernels, thawed and drained</li>
<li>3 spring onions, finely chopped</li>
<li>1 fat fresh red chilli, seeded and finely chopped</li>
<li>3 heaped tablespoons chopped fresh coriander leaves</li>
<li>salt and pepper</li>
<li>1 tablespoon sunflower oi</li>
<li>l100 g watercress, trimmed</li>
</ul>
<p><strong>Yogurt sauce</strong></p>
<ul>
<li>1 1/4 cups (310g) Greek-style yogurt</li>
<li>4 spring onions, finely chopped</li>
<li>2 tablespoons chopped fresh mint</li>
<li>grated zest and juice of 1 lime</li>
<li>salt</li>
</ul>
</div>
<p><strong>Preparation:</strong></p>
<div>
<ol>
<li>First make the yogurt sauce. Put the yogurt into a serving bowl and stir in the spring onions, mint, lime zest and a pinch of salt. </li>
<li>Cover and chill while you make the fritters (keep the lime juice for use later).</li>
<li>Sift the flour and baking powder into a bowl. Make a well in the centre and add the milk and eggs. </li>
<li>Using a wooden spoon, mix together the milk and eggs, then gradually draw in the flour from around the edges. </li>
<li>Beat with the spoon to make a smooth, thick batter. </li>
<li>Alternatively, the batter can be made in a food processor: put the milk and egg in the container first, spoon the flour and baking powder on top, and process for a few seconds to blend.</li>
<li>Add the corn kernels, spring onions, chilli and coriander to the batter, and season with salt and pepper to taste. Mix well.</li>
<li>Heat a large, heavy frying pan, then brush with a little of the oil. </li>
<li>Drop large spoonfuls of the fritter batter onto the pan – make about 4 fritters at a time – and cook over a moderate heat for 2 minutes, or until golden and firm on the underside.</li>
<li>Turn the fritters over using a palette knife, and cook on the other side for about 2 minutes, or until golden. </li>
<li>Remove the fritters from the pan and drain on paper towel. </li>
<li>Keep warm while cooking the rest of the fritters in the same way, adding more oil to the pan as necessary.</li>
<li>Arrange the watercress on 4 plates and sprinkle with the lime juice. </li>
<li>Arrange the corn fritters on top and serve hot, with the yogurt sauce to be drizzled over.</li>
</ol>
<p><em>This article first appeared in </em><span><a href="http://www.readersdigest.com.au/recipes/corn-fritters"><em>Reader’s Digest</em></a><em>. For more of what you love from the world’s best-loved magazine, </em><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA87V"><em>here’s our best subscription offer.</em></a></span></p>
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