Ingredients

• 1 free-range egg
• 140g/5oz self-raising flour
• 100ml/3½ fl oz whole milk
• sea salt and freshly ground black pepper
• 1 corn on the cob
• cooked and kernels cut off the cob
• 25g/1oz butter
• 100g/3½oz Greek yoghurt
• ½ tsp dried chilli flakes

Directions

• Place the egg and flour in a bowl and mix together. Add the milk and whisk to make a thick pancake batter. Season with salt and freshly ground black pepper and add the sweetcorn
• mixing thoroughly.
• Heat the butter in a frying pan on a medium to high heat. Carefully spoon four dollops of the sweetcorn mixture into the frying pan.
• Fry the fritters for three minutes on each side
• or until golden on each side.
• Place the yoghurt and chilli flakes into a clean bowl and stir through.
• To serve
• place the fritters onto a serving plate and spoon a dollop of the yoghurt mixture on the side of the plate.