Sweetcorn Fritters With Tamarind And Chipotle Yoghurt And Lots Of Lime

Serves 3 - 4

30 minutes

About the recipe

Katie: "I wanted to do corn on the cob as my recipe here, but Karen and Michael asked if I could do something else. I get it everyone knows how to make corn on the cob. But really eating a whole corn with whatever sauces or melted butter it’s such a joy! When I’m looking for recipe ideas or inspiration I always think of countries where your main ingredients grow in. it’s a nice way of building a dish."

Sweetcorn 2 (300g kernels)
Red onion ½ chopped into tiny dice
Spring onion 2 chopped greens and all
Coriander small handful chopped roughly
Flour 2 Tablespoons
Cornflour 2 Tablespoons
Chipotle 1 jar
Water 130 ml
Tamarind 2 tablespoons
Lime cut up for garnish

Step 1
Boil salted water in a pot, add the sweetcorn cobs, and cook for a few minutes. Drain and let cool.

Step 2
Slice the kernels off in large strips and place them in a bowl. Mix in the chopped onion, spring onion, and coriander. Set aside some for garnish. Take 300g of the mixture and mix it with flour, water, and seasoning until it forms a thin pancake batter.

Step 3
Blend chipotle peppers, water, and tamarind until smooth. For a milder dip, mix equal parts of the sauce with full-fat or plant-based yogurt.

Step 4
Heat a pan with a thin layer of sunflower oil. Spoon in the batter, fry until crispy on one side, then flip. Press down slightly to cook through.

Step 5
Drain on paper towels, then plate. Sprinkle with the reserved sweetcorn mixture and serve with the chipotle yogurt.