Sweetcorn & Smoked Bacon Fritters with a Lime & Sumac Dip –

Ingredients

• 3 tbsp sunflower oil, divided
• 120g smoked streaky bacon
• 3 medium eggs, lightly whisked
• 1 tbsp milk
• 250g frozen corn kernels (can be substituted for tinned)
• 3 spring onions, finely sliced
• 4 tbsp chopped fresh coriander, divided
• Zest and juice of 1 lime, divided
• 100g plain flour
• ½ tsp paprika
• ½ tsp baking powder
• To taste salt and ground black pepper
• 200g yoghurt
• ½ tsp Sumac
• ½ small garlic clove, crushed
• 4oz smoked streaky bacon
• 8oz frozen corn kernels (can be substituted for tinned)
• 3oz plain flour
• 7oz yoghurt
• Step 1 To install the flat plate, position it flat on top of the heating element and gently press down until it sits into place. Close the lid
• Step 4 To make the dip. Mix the yoghurt, juice and zest of ½ lime, pinch of salt, sumac, ½ small clove garlic and 1 tablespoon chopped coriander
• Step 6 Spoon the dip onto a plate or serving platter and top with the fritters