Coleslaw Fritters

• 1 (13.5 oz) jar coleslaw
• 1 None fresh long red chili, deseeded, finely chopped
• 2 None eggs, separated
• 3 tbsp butter, melted
• 3/4 cup 2% milk
• 1 cup self-rising flour, sifted + 2 tbsp
• None None canola oil, to shallow-fry
• 1 cup plain yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice

1. Combine coleslaw and chili. Set aside. Whisk egg yolks. Add butter and milk then whisk in flour. Whip egg whites to stiff peaks then fold in. Season then fold into coleslaw mixture.
2. Heat oil in a large frying pan over medium heat. Working in batches, spoon 1/4-cupfuls of batter into pan, flatten slightly and cook for 2-3 mins. Flip and cook until golden brown. Drain on paper towels.
3. Meanwhile, combine yogurt, dill and lemon juice. Serve with fritters.

long red chili, eggs, butter, milk, flour, canola oil, plain yogurt, dill, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/24413 (may not work)