Corn Fritters with Chipotle Yogurt

prep time
cooking time
Recipe by Vitasoy


1 cup wholemeal spelt flour

1 teaspoon baking powder

1 teaspoon ground cumin

1 teaspoon ground coriander

2 eggs, lightly beaten

1/2 cup Vitasoy Greek Style Soy Yogurt - Plain

1/2 small red onion, finely chopped

2 cups fresh corn kernels

1/4 cup finely chopped coriander

1/2 cup Vitasoy Greek Style Soy Yogurt - Plain, extra

1 tablespoon chipotle paste or finely chopped chipotle chillies in adobo sauce

250g punnet mixed cherry tomatoes, roughly chopped

1 tablespoons olive oil

Vegetable or olive oil, for shallow frying

1 avocado, cut into wedges


  1. Combine flour, baking powder, spices and salt and pepper to taste. Make a well in centre, add eggs and yogurt and whisk until it forms a smooth batter. It will be very stiff. Stir in red onion, corn and half of the coriander.
  2. In a separate bowl combine the extra yogurt and chipotle paste and season to taste. In another bowl, mix together cherry tomatoes, remaining coriander and oil and season to taste. Set aside
  3. Heat oil in a large heavy based frying pan over medium heat. Drop 1/3 cup of mixture into pan and cook, in batches, for 3 minutes each side to make 8 fritters. Set fritters aside and keep warm while cooking others. Top fritters with avocado wedges, cherry tomatoes and dolloped with chipotle yogurt.

2 cobs of corn with yield approx. 2 cups corn kernels.
If wholemeal spelt flour is unavailable, substitute for wholemeal plain flour or standard plain flour.
If chipotle paste is unavailable, substitute with 1 teaspoon minced chilli (or to taste) and ½ teaspoon smoked paprika.