SWEETCORN FRITTERS WITH SALSA
takes 20 mins serves 4
100g self-raising flour 1tbsp caster sugar 2 eggs 130ml milk 2x340g tins sweetcorn 8 spring onions, sliced 250g Greek yoghurt 2tsp harissa 2tbsp olive oil 5 limes, peeled 1 red onion handful coriander 1 red chilli sunflower oil, for frying
1 Combine flour, sugar and eggs, then add the milk gradually. Stir in sweetcorn and spring onions to coat. Set aside. 2 Mix yoghurt, harissa and olive oil. In another bowl, combine diced limes, onion, coriander and chilli. 3 For fritters, fry 1tbsp batter at a time for 1 min per side. Drain on paper towel and serve with yoghurt and salsa.