Serves
1
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
- 2 tablespoons rice flour
- 2 tablespoons cornflour
- 1 egg, lightly beaten
- 1 spring onion, finely sliced
- 70g can Edgell Snack Time Sweetcorn with Smoked Paprika, Sea Salt & Pepper
- 1 tablespoon olive oil
- Greek style yoghurt, for serving
- 1 cup baby spinach leaves
- 2 baby cucumbers, chopped
Edgell Snack Time Sweetcorn with Smoked Paprika, Salt & Pepper
Method
STEP 1Combine rice flour, cornflour, egg and 2 tablespoons iced water in a bowl. Whisk until smooth. Reserve 1 teaspoon of Edgell Sweetcorn and set aside. Stir remainder into bowl with spring onions.
STEP 2
Heat oil in a large non stick frypan over medium heat. Spoon batter into frypan forming 4 evenly sized fritters, 6cm in diameter. Cook for approximately 4-5 minutes, turning halfway, until golden and cooked through.
STEP 3
Garnish fritters with reserved corn. Serve with yoghurt, spinach and cucumber.
Tips
Allow the corn to sit in the batter for a minute to infuse the flavours.