Sweetcorn Fritters with Harissa Yogurt and Lime Salsa Recipe

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  • Vegetarian
serves: 4
Skill: easy
Prep: 20 min
Cooking: 10 min

Nutrition per portion

Calories 493 kCal 25%
Fat 26g 37%
  -  Saturates 5g 25%


  • 100g (4oz) self-raising flour
  • 1tbsp caster sugar
  • 2 large free-range eggs
  • 130ml (4½fl oz) milk
  • 2 x 340g cans sweetcorn kernels, drained and patted dry
  • 8 spring onions, finely chopped
  • 250g (9oz) Greek yogurt (we like Total 2%)
  • 2-3tsp harissa and 2tbsp olive oil
  • 5 limes, peeled, segmented and sliced
  • 1 red onion
  • handful coriander leaves, chopped
  • 1 red chilli, finely chopped
  • sunflower oil, for frying


  • Mix the flour with the sugar, make a well and crack the eggs into it. Stir to combine then gradually add the milk, stirring constantly until you have a smooth mixture. Season very well, then add the sweetcorn and spring onions and stir to coat. Set aside in the fridge.

  • Mix the yogurt, harissa and olive oil, and season to taste. Combine the limes, red onion, coriander and chilli, and season.

  • Heat enough oil in a large frying pan to come about 1cm (½in) up the edge until it starts to shimmer. Drop around 1tbsp of the sweetcorn mix into the pan, and fry for a minute on both sides until the fritters are dark golden. Drain on kitchen paper and keep warm while you do the rest. Serve immediately, with the yogurt and salsa.

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