Co R N F R I T T E R S W I T H H O N E Y Yo G H U Rt - Swann Fearne SP21040 Care & Use Instructions

W I T H H O N E Y YO G H U RT
I N G R E D I E N TS
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
PREP TIME: 15 MINS
COOKING TIME: 10 MINS
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3 - I N - 1 S T I C K B L E N D E R C A R E & U S E I N ST RU C T I O N S
SP21040 Fearne By Swan 3 in 1 Stick Blender IM.indd 16
M A K E S 16
CO R N F R I T T E R S
M E T H O D
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.
01/08/2017 14:20