Sweetcorn Fritters and Yoghurt Dip | Gordon Ramsay

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal serves as a binding agent for vegan options.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but vegetable oil is cheaper.

Sieve the flour to prevent lumps.

Add half a teaspoon of baking powder to the flour and sift it through.

Add salt and black pepper to the mixture.

Crack in 1 egg and add 4 tablespoons of milk, then whisk together until smooth.

Drizzle olive oil into the mixture to help relax it and ensure a smooth consistency.

Remove seeds from a chili, slice it in half, then into quarters, and chop finely.

Chop spring onion by removing the outer layer, then slicing at an angle for texture.

Finely chop coriander and add it to the mixture.

Drain the sweet corn and pat it dry to avoid excess moisture, then mix it into the batter.

Heat olive oil in a pan until hot.

Using a dessert spoon, portion the batter into the pan, placing them evenly in a clockwise direction.

Spread the fritters slightly with the back of the spoon.

Check the color of the fritters, and when golden brown, turn them over.

For the chili yogurt dressing, finely chop a red chili and add it to a bowl of natural yogurt along with fresh lime juice and chopped coriander, then mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens