Sweetcorn Fritters

Another great idea, particularly if you wish to avoid meat. The dip is so easy to do, and the fritters will surprise you with their simplicity. You've probably never spent a more useful 25 minutes.


  • Cooked kernels of 2 corn on the cobs
  • 5 spring onions, finely chopped
  • 25g St Helen’s Farm goats’ butter
  • 1 tablespoon fresh chives, finely chopped
  • 1-2 red chillies, de-seeded and finely chopped
  • 40g rice flour
  • 30g plain flour
  • ½ teaspoon baking powder
  • 2 large free-range eggs, beaten
  • 100g St Helen’s Farm natural goats’ yogurt
  • 2-3 tablespoons sunflower oil for frying

For the dip:

  • 1 garlic clove, crushed
  • 5g fresh mint and coriander chopped
  • 100g St Helen’s Farm natural goats’ yogurt
  • 1 tomato, de-seeded and chopped
  • ½ red onion, finely chopped
  • juice of ½ lemon


Start by making the dip. To do this, simply mix all of the ingredients together and pop into a ramekin.

In a frying pan, melt the goats' butter, add the spring onions and chilli and cook until soft. Remove from the pan and cool.

Add the rice flour, plain flour and baking powder to a mixing bowl. Make a well in the centre and gradually add the eggs and mix to form a smooth batter. Stir in the goats' yogurt, sweetcorn, spring onions, chilli and chives and then season.

Heat the sunflower oil over a medium heat and, when hot, drop dessert spoonfuls of the batter into the pan. Flatten them out slightly and cook for 2-3 minutes on each side or until golden in colour.

Serve with the goats' yogurt dip and salad.

Makes 10 fritters

Preparation time: 15 minutes

Cooking time: 10 minutes

Sweetcorn Fritters!