Corn Fritters with Golden Milk & Chilli Yoghurt

Crispy on the outside, fluffy in the middle – these golden corn fritters get a boost of flavour from Aromi’s Golden Mild blend, and pair beautifully with a dollop of tangy chilli yoghurt. Perfect for a breezy weekend brunch or lunch.

🕒 Prep Time: 15 mins

🔥 Cook Time: 15 mins

👩🍳 Serves: 4 (makes about 12 small fritters)

🌶 Spice Level: Mild with optional heat

Ingredients:

For the fritters:

• 2 cups corn kernels (fresh, canned or thawed frozen)

• 2 eggs

• ½ cup milk

• ¾ cup self-raising flour

• ¼ cup chopped spring onions

• 1 small zucchini, grated and squeezed dry

• 1 tsp Aromi Golden Mild spice blend

• Salt & pepper to taste

• Olive oil, for frying

For the chilli yoghurt:

• ½ cup Greek yoghurt

• ½ tsp chilli flakes (adjust to taste)

• Juice of ½ lemon

• Pinch of salt

• Optional: drizzle of olive oil or a touch of honey

Instructions:

1. Make the batter:
In a large bowl, whisk together the eggs and milk. Stir in the flour until just combined. Add the corn, grated zucchini, spring onions, Golden Mild blend, salt and pepper. Mix until well incorporated – the batter should be thick but spoonable.

2. Cook the fritters:
Heat a non-stick frying pan over medium heat with a drizzle of olive oil. Working in batches, spoon heaped tablespoons of batter into the pan. Flatten slightly and cook for 2–3 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.

3. Make the chilli yoghurt:
In a small bowl, stir together the yoghurt, chilli flakes, lemon juice and salt. Taste and adjust heat with more chilli if desired.

4. Serve:
Stack the fritters high, dollop generously with chilli yoghurt, and garnish with extra spring onions or herbs if you like.

📝 Tips for Success:

• Squeeze out any excess moisture from the zucchini to keep fritters crispy.

• Add chopped herbs like coriander or parsley for extra freshness.

• Leftovers? Pop them in the sandwich press to reheat.