Sweetcorn brunch fritters recipe | Sainsbury`s Magazine

Ingredients

• 1 x 325g tin sweetcorn, drained, or 250g frozen, defrosted
• 175g finely grated cauliflower
• 75g plain flour
• ½ tsp baking powder
• ½ tsp smoked paprika
• 1 egg, beaten, plus 4 eggs to serve
• 175g Greek-style natural yogurt
• 4 tbsp chopped herbs (such as parsley and chives), plus extra sprigs to garnish
• ½ tbsp lemon juice
• 2 tbsp oil, to fry, plus a drizzle
• 250g small tomatoes, halved