Asparagus $ Corn Fritter Minted Yoghurt

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 406.5
  • Total Fat: 14.1 g
  • Cholesterol: 171.3 mg
  • Sodium: 448.8 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 22.9 g

View full nutritional breakdown of Asparagus $ Corn Fritter Minted Yoghurt calories by ingredient
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Can be made as individuals or one large Can be made as individuals or one large
Number of Servings: 4


    2 tbsp olive oil
    10 Asparagus spears
    Salt & freshly ground pepper
    1 cup of plain flower
    1 1/2 tsp Baking Powder
    3 eggs, lightly whisked
    1/2 cup of milk
    2 corn cobs, kernels removed about -250g
    1 large zucchini grated
    2 onion, finely chopped
    30g Parmesan, finly grated
    100g piece fresh ricotta

    Minted Yoghurt
    1 cup greek yoghurt
    1/4 cup mint leaves, finely chopped


For the minted yoghurt: Spoon yoghurt into a sieve and place over a bowl. Cover and refrigerate for 1 hour if time permits, to remove excess moisture. Transfer thick yoghurt to a bowl, stir in the mint season with salt and pepper. Refridgerate until ready to use.

Brush the asparagus with olive oil ans season with salt and pepper. Heat a char-grill pan over medium heat. Add asparagus and char-grill 3 minutes turning occasionally until bright green and partially cooked. Alternatively, microwave for 1 minute on High/100%
Sift flower and the baking powder into a bowl. Combine eggs and milk in a jug and stir into the flour mixture. Stir in the corn,zucchini, onions, parsley, and parmesan, season with salt and pepper.

Heat the remaining oil in a 22cm {base} non-stick frying pan over a medium heat, brushing the side of the pan with the warm oil. Spread the mixture evenly into the pan. Top with the asparagus, gently pressing halfway into the mixture. crumble over the ricotta and poke into the mixture with a spoon. Reduce heat to medium-low, cover and cook for 10-12 minutes untill base is golden and fritter is almost set.
Preheat grill on medium, remove cover and place the pan under the grill, cook for 5 minutes or until firm in the centre and light and golden. Slide onto a chopping boar, cut into wedges and serve with minted yoghurt and rocket leaves

Number of Servings: 4

Recipe submitted by SparkPeople user MILLYMOUSE1.

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