Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 3/4 cup milk
- 1 avocado (thinly sliced)
- 2 Lebanese cucumbers (shaved into ribbons)
- 2 sweet corn cobs (husks and silks removed)
- 1/4 cup continental parsley leaves (plus extra to garnish)
- 50grams lean smoked ham (chopped)
- 2teaspoons smoked paprika
- 5milliliter extra virgin olive oil spray
- 1/2 cup light Greek-style yoghurt
- 90grams light cheddar (coarsely grated)
- 1 cup wholemeal self-raising flour
- 3 free range eggs
Nutrition per serving
1270kJ / 303Cal
1270 Kilojoules or 303 Calories
15% of daily energy intake*
Protein
16.1grams
Fat
14.7grams
Carbs
24.8grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine flour and paprika in a large bowl and make a well in the centre. In a separate bowl, whisk together eggs and milk, then gradually whisk into flour mixture until smooth. Slice kernels from corn and stir into batter along with cheese, ham and parsley. Season.
Step 2 of 3
Heat a large non-stick frying pan over medium heat. Spray with oil. Using ?1/4 cup batter for each fritter, add to pan, in batches, and cook for 3-4 minutes on each side or until golden. Transfer to a tray lined with paper towel, loosely cover with foil and keep warm. Repeat with remaining batter to make a total of 12 fritters.
Step 3 of 3
Serve fritters with avocado, cucumber, extra parsley and yoghurt.
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