Corn and mixed herb fritters with tahini-yoghurt sauce
These corn and mixed herb fritters are inspired by Iranian herb fritters, which are heavy on the eggs and lighter on the flour than other fritters. They’re great for using up any odds and ends of soft herbs and are topped with a creamy tahini-yoghurt sauce.
- Total:
Ingredients
- 6eggs, lightly beaten
- 1handful of dill
- 1handful of fresh coriander
- 1handful of basil
- 1handful of fresh tarragon
- 3spring onions
- sweetcorn, 1 small tin
- 6tbsp of flour
- salt
- freshly ground black pepper
- oil, for cooking
- 50g of tahini
- 200g of yoghurt
- 1handful of parsley
- 1dash of lemon juice
- 1handful of dill, roughly chopped
- 1handful of coriander, roughly chopped
- 1handful of basil, roughly chopped
Instructions
Step 1
Make the tahini sauce by blitzing everything together in a blender with some saltStep 2
For the fritters, combine all the ingredients except the oil and season with salt and pepperStep 3
Heat a frying pan over medium heat and add a splash of oil. Add ladlefuls of the fritter mixture and cook for a minute or two each side, until browned and cooked through. Set the fritters aside to drain on kitchen paper while you cook the remaining batterStep 4
Serve the fritters with the tahini sauce and extra herbs