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2013 and earlier

Corn Fritters with Soured Cream Dip

Jenny Powles

By Jenny Powles
Product and Marketing

A simple and very tasty appetiser using a Latin American staple, corn.
  • Prep: 10 minutes
  • Cook: 20 minutes
  • Total time: 30 minutes
  • Recipe serves: 6

Ingredients for the fritters

  • 100g sweetcorn (tinned is fine)
  • 100g flour
  • 1/2 a hot chilli, deseeded and finely chopped
  • 50ml milk or cream
  • Bunch of coriander, finely chopped
  • 4 spring onions, diced
  • Generous pinch of rock salt
  • 1/2 a tsp bicarbonate of soda
  • 1 large egg

Ingredients for the dip

  • 100g soured cream
  • Juice of half a lemon
  • 1 clove of garlic, very finely chopped
  • 1 tsp olive oil


  1. Mix together all the dip ingredients and set aside.
  2. Mix together the bicarbonate of soda, flour and salt in a large bowl, then slowly whisk in the egg and milk/cream to make a batter.
  3. When smooth, add the sweetcorn, coriander, chilli and spring onions.
  4. Add a liberal amount of cooking oil to a frying pan over a medium/high heat. Add the mixture to the pan in medium-sized dollops, around five at a time. Cook for around a minute on each side, or until the surface is golden brown all over.
  5. Serve with the dip.


Alternatively serve with either guacamole or salsa.

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