Crispy sweet corn, prawn & coriander fritters

Prep 15 mins | Cook 25 mins | Makes 12

1 cup self-raising flour
1 cup milk
2 free-range eggs, lightly beaten
200g peeled green prawns, chopped into a 1-2cm dice
2 sweet corn cobs, husks and silks removed, kernels sliced off
3 green onions (shallots), trimmed and thinly sliced
1 long red chilli, deseeded and finely chopped
1 cup coriander leaves, finely chopped
¼ cup vegetable oil, for pan-frying
Lemon or lime wedges and coriander leaves, to serve

Sriracha yoghurt:
1/3 cup Greek-style natural yoghurt
3 tsp sriracha sauce
1 tbs lemon juice

Step 1 Preheat oven to 120°C. To make the sriracha yoghurt, combine all ingredients in a bowl. Set aside.

Step 2 Place flour, milk and eggs into a medium bowl. Season with salt and pepper. Whisk until smooth. Add prawns, corn kernels, green onions, chilli and coriander. Stir until well combined.

Step 3 Heat oil in a large non-stick frying pan over medium heat. Using about 1/4 cup mixture per fritter, cook fritters in batches, for 2-3 minutes on each side or until golden and cooked through (add extra oil to the pan if necessary). Transfer to a baking tray. Keep warm in the oven.

Step 4 Serve the fritters with sriracha yoghurt, lemon wedges, coriander leaves and sriracha yoghurt.

Good for you ... Sweetcorn

A good source of dietary fibre which contributes to normal laxation.

Provides niacin (vitamin B3) which is needed for the release of energy from food and also the B vitamins biotin and folate. Biotin contributes to the maintenance of healthy skin, mucous membranes and hair while folate is needed for the formation of blood cells. Also provides some iron that is needed for making red blood cells.

A source of potassium that may help balance the sodium in salty foods.

The carbohydrate in sweetcorn is digested slowly and has a low glycaemic index (GI)