Monica Galetti's sweetcorn fritters with Greek yoghurt recipe

• 200 g (7.1oz) Greek yoghurt
• 1 tbsp chopped chives
• 2 pinches salt
• 2 tbsp grated horseradish
• 110 g (3.9oz) self-raising flour
• 1 beaten egg
• 1 egg white, whisked to soft peaks
• 30 ml (1.1fl oz) milk
• 2 fresh corn on the cob

1. First make the dip: mix the chives, yoghurt, horseradish and seasoning in a bowl and keep chilled.
2. Now for the fritters: remove the kernels from the corn and place in a bowl with flour.
3. Mix in beaten egg and milk.
4. Fold in egg white.
5. Pan fry on a medium low heat with a little oil, and butter if you like, by using a spoon to scoop and dollop into the pan.
6. Cook until golden brown on both sides.
7. Serve warm with the dip.

yoghurt, chives, salt, horseradish, flour, egg, egg, milk, corn

Taken from www.lovefood.com/guide/recipes/29366/monica-galettis-sweetcorn-fritters-with-greek-yoghurt-recipe (may not work)