Friday, February 8, 2013

Sweetcorn Fritters and Yoghurt Dip

This recipe is adapted from Gordon Ramsay's Ultimate Cookery Course book and makes a lovely lunch or light dinner during the summer months. The original recipe can be found on page 212.

Makes 12 decent-sized fritters  |  Each fritter is 2 Weight Watchers ProPoints each


FRITTERS:
120g gluten-free flour
2 eggs
3 tbsp skim milk
50g low-fat ricotta
2 spring onions, finely sliced
1 red chili, deseeded and finely chopped
2 tbsp chopped fresh coriander
1 tin of creamed sweetcorn
Salt and pepper to taste

YOGHURT DIP:
250g low-fat natural yoghurt

1/2 red chili, deseeded and finely chopped
Juice of half a lemon (or lime)
3 tbsp chopped fresh coriander

1. Mix together all the dip ingredients and set aside so the flavours can develop.
2. Sift the flour into a large mixing bowl and season with salt and freshly ground pepper. Do not, at a later stage of the recipe, freak out (like I did) when you see little black specks in your batter. It ain't bugs, it's pepper. 
3. Make a well in the middle of your sifted flour. Mix together the milk, eggs and ricotta, then pour into the well. 
4. Whisk, gradually bringing in the flour from the sides until it forms a smooth batter. Make sure it's not too sloppy though, because nobody likes a sloppy fritter. Nobody. 
5. Stir in the chopped spring onions, chili, coriander and sweetcorn and stir well. Check the consistency and if it's too wet, add a bit more flour. See above assertion about sloppy fritters.
6. Heat a large frying pan and put in 1 tbsp oil in. Wipe the oil around with a paper towel to make the pan non-stick but not too oily. 

7. Put one heaped dessert spoons of the mixture per fritter into the hot pan and flatten gently with the back of the spoon so you don't end up making fried muffins.
8. Fry in batches for 2ish minutes each side, depending on how hot your pan is. The first fritter you make WILL be a disaster and look appalling but hang in there and the rest will get better as you go along. 

9. Serve with the yoghurt dip and a zero ProPoints salad of lettuce, sliced raw zucchini and tomato.

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