Fearne Recipe Corn Fritter Honey Yoghurt

Corn Fritters with honey yoghurt

  • Serves: 16 fritters
  • Preparation: 15 mins
  • Cooking: 10 mins

A healthy take on the South American fritter.

If you struggle to get the kids to eat veg, they are sure to love these tasty corn fritters. They are perfect for a midweek tea as they don’t take long to make. The crunchy fritters go down well with adults and kids and go deliciously well with the yoghurt dip that takes minutes to whip up!


  • 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


  • Step 1.

    Place the flour and baking powder in a large bowl, 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.
  • Step 2.

    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.
  • Step 3.

    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.
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