Beston’s Corn Fritters Recipe

Beston’s Corn Fritters made with the freshest farm-picked corn, crunchy spring onion and a hint of red chilli heat are the perfect way to sneak some vegetables into the mouths of the fussiest eaters. A simple low-fat yoghurt dipping sauce makes them even more delicious.

Ingredients

2 Beston’s market farm fresh corn cobs, kernels removed
2 Beston’s market farm fresh spring onions, thinly sliced
1 Beston’s market farm fresh red chilli, de-seeded, thinly sliced
200g self-raising flour
2 market farm fresh free range eggs
1/3 cup skim milk
2 tbsp vegetable oil
200g Paris PD Paris Creek low fat yoghurt
zest of 1 Beston market farm fresh lemon
2 tsp dill weed
1 tsp garlic powder
sea salt and cracked black pepper

Method

For the fritters, mix the flour, eggs and milk together. If the mixture is a little dry, add enough milk to form a thick batter. Then mix in the corn, spring onions and chilli.

Heat the oil in a large fry pan over medium heat. You don’t want the oil too hot or the mixture will cook too quickly on the outside before the inside is cooked.

Add large tablespoons of the mixture to the pan, flattening slightly. Keep a close eye on them, they don’t take long. As soon as they are golden brown on one side, (approx. 2 minutes), flip them over and cook the other side.

Mix the yoghurt, dill, garlic powder and lemon zest together in a small bowl. Serve with the fritters.

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Beston’s Corn Fritters

Ingredients

• 2 Beston’s market farm fresh corn cobs, kernels removed
• 2 Beston’s market farm fresh spring onions, thinly sliced
• 1 Beston’s market farm fresh red chilli, de-seeded, thinly sliced
• 200g self-raising flour
• 2 market farm fresh free range eggs
• 1/3 cup skim milk
• 2 tbsp vegetable oil
• 200g Paris PD Paris Creek low fat yoghurt
• zest of 1 Beston market farm fresh lemon
• 2 tsp dill weed
• 1 tsp garlic powder
• sea salt and cracked black pepper

Instructions

1. For the fritters, mix the flour, eggs and milk together. If the mixture is a little dry, add enough milk to form a thick batter. Then mix in the corn, spring onions and chilli.
2. Heat the oil in a large fry pan over medium heat. You don’t want the oil too hot or the mixture will cook too quickly on the outside before the inside is cooked.
3. Add large tablespoons of the mixture to the pan, flattening slightly. Keep a close eye on them, they don’t take long. As soon as they are golden brown on one side, (approx. 2 minutes), flip them over and cook the other side.
4. Mix the yoghurt, dill, garlic powder and lemon zest together in a small bowl. Serve with the fritters.

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