Sweetcorn and ricotta fritters

Our all time favourite fritter.

Crisp on the outside, soft on the inside, these sweetcorn and ricotta fritters are the perfect balance of savoury and sweet. Dipped into a limey yoghurt they are the perfect little snack - or excellent for a kids lunch.

Makes 12 – 14

150g ricotta

1 large garlic clove, grated

1 lime zest (keep the lime for squeezing over after)

1 green chilli, chopped

250g cooked sweetcorn

3 spring onions, chopped

Small bunch coriander, chopped (you can also use the stalks)

1 egg beaten

75g self-raising flour

Salt and pepper

Oil for frying

100g natural yoghurt

Zest and juice of 1 lime

 Place all the fritter ingredients into a bowl and combine. Leave to rest for 5 – 10 minutes. Mix together the yoghurt and the lime and leave to one side.

 Pour your oil into a frying pan, choose a deeper one if you can and poor in oil till at least an inch deep and heat to a medium – high heat. Once hot spoon a dessert spoon size of mixture into the pan and repeat and leave to sizzle for about 1 minute then turn and cook for another 30 seconds or so, till nicely golden. Remove and place on kitchen paper and repeat for the rest of the mixture.

 Drizzle the lime yoghurt onto a plate and place over the fritters, squeeze over lime juice and scatter with coriander. Serve