Corn and mixed herb fritters with tahini-yoghurt sauce
These 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 that you have leftover, and we love to combine them with sweetcorn, although you could leave it out if you have lots of herbs. These fritters are topped with a creamy tahini-yoghurt sauce and extra herbs for good measure.
Ingredients
Metric
Imperial
Fritters
- 6 eggs, lightly beaten
- 1 handful of dill
- 1 handful of fresh coriander
- 1 handful of basil
- 1 handful of fresh tarragon
- 3 spring onions
- sweetcorn, 1 small tin
- 6 tbsp of flour
- salt
- freshly ground black pepper
- oil, for cooking
Yoghurt tahini sauce
- 50g of tahini
- 200g of yoghurt
- 1 handful of parsley
- 1 dash of lemon juice
Method
Make the tahini sauce by blitzing everything together in a blender with some salt
- 50g of tahini
- 200g of yoghurt
- 1 handful of parsley
- 1 dash of lemon juice
For the fritters, combine all the ingredients except the oil and season with salt and pepper
- 6 eggs, lightly beaten
- 1 handful of dill
- 1 handful of fresh coriander
- 1 handful of basil
- 1 handful of fresh tarragon
- 3 spring onions
- sweetcorn, 1 small tin
- 6 tbsp of flour
- salt
- freshly ground black pepper
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 batter
- oil, for cooking
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