1 6
1.7 LITRE JUG KETTLE
CARE & USE INSTRUCTIONS
METHOD
Place the flour and baking powder in a large bowl, using either
the Fearne by Swan hand mixer or stand mixer slowly whisk in the
milk and beaten egg, until well combined with no lumps. Add in
the onion, corn, parsley, half the chopped mint, ground cumin, 1
tsp sea salt and a few grindings of black pepper. Stir everything
together to combine.
Place 1 tbsp of olive or vegetable oil in a large, non-stick frying
pan and set over a medium-high heat. Once hot, add on 2 level
tbsp’s of batter for each fritter and flatten into little rounds. Fry
in batches, without over crowding the pan, for about 3 minutes on
each side, until they are golden brown and cooked through.
Combine together the yoghurt, honey and remaining mint and
season with salt and pepper. Plate up a little stack of fritters
(about 4 per person) and serve with the yoghurt on the side for
dipping into.
INGREDIENTS
120g white spelt flour
½ tsp baking powder
100ml milk
1 egg, lightly beaten
100g onion, very finely chopped
400g corn, drained and rinsed
15g parsley, finely chopped
20g mint, finely chopped
1.5 tsp ground cumin
Sea salt and pepper
Olive or vegetable oil to fry
250g Greek yoghurt
2 tbsp honey
CORN FRITTERS
WITH HONEY YOGHURT
MAKES 16
PREP TIME:
15 MINS
COOKING TIME:
10 MINS
SK34030 Fearne By Swan 1.7 Litre Jug Kettle IM.indd 16
16/06/2017 15:54
