Possum’s Recipe Book

Photography by J C Hugo Richardson

Sweetcorn Fritters with Ras el Hanout Yogurt and Tomato Salsa

Serves 4-6

100g self-raising flour
1tbsp sugar
2 eggs
130ml milk
2 tins sweetcorn kernels - drain and pat dry
8 spring onions - finely sliced
250g greek yogurt
1-2 tsp Ras el Hanout
2tbsp olive oil
5 small tomatoes - finely chopped
2 Handful coriander leaves - chopped
Sea salt
Black pepper
Olive oil


Mix the flour and sugar and crack egg into it Stir to combine then, 
gradually add the milk. 
Stir constantly until the mixture is smooth.
Season with salt and pepper. Then add the sweetcorn, spring onions and 
1 handful coriander . 
Stir to make sure all ingredients are coated with the mixture.
Put in the fridge.

Ras el Hanout Yogurt
Mix the yogurt, Ras el Hanout and olive oil together in a bowl.

Tomato Sala
Mix the tomatoes , onion and 1 handful coriander and season to taste.


Heat dash oil in a large non-stick fry pam until it starts to simmer. 
Add about 1 tablespoon of sweetcorn mixture into the pan until pan is full.
Fry fritters on both sides until done. 
Set aside on a warm plate until all the mixture is used.

Serve immediately with Ras el Hanout Yogurt and Tomato Salsa.