- 1 free-range egg
- 140g/5oz self-raising flour
- 100ml/3½ fl oz whole milk
- sea salt and freshly ground black pepper
- 1 corn on the cob, cooked and kernels cut off the cob
- 25g/1oz butter
- 100g/3½oz Greek yoghurt
- ½ tsp dried chilli flakes
- Place the egg and flour in a bowl and mix together. Add th milk add whisk to make a thick pancake batter. Season with salt and freshly ground black pepper and add the sweetcorn, mixing throughly.
- Heat the butter in a frying pan on a medium to high heat. Carefully spoon four dollops of the sweetcorn mixture into the frying pan.
- Fry the fritters for three minutes on each side, or until golden on each side.
- Place the yoghurt and chilli flakes into a clean bowl and stir through.
- To serve, place the fritters onto a serving plate and spoon a dollop of the yoghurt mixture on the side of the plate.