SERVES: 6 (MAKES 12)
PREPARATION: 15 MINUTES, COOKING: 15 MINUTES
1 cup (250 ml) low-fat Greek-style yogurt
4 scallions, finely chopped
2 tablespoons (30 ml) chopped fresh mint
grated zest and juice of 1 lime
3/4 cup (125 g) all-purpose flour
1/2 teaspoon (2 ml) baking powder
1/2 cup (125 ml) low-fat milk
2 eggs, lightly beaten
2 cups (300 g) frozen corn kernels, thawed and drained
3 scallions, extra, finely chopped
1 red chile, seeded and finely chopped
3 heaping tablespoons (50 ml) chopped fresh cilantro leaves
freshly ground black pepper
1 tablespoon (15 ml) canola oil
3 3/4 cups (115 g) watercress, trimmed
1 To make the yogurt sauce, put the yogurt into a serving bowl and stir in the scallions, mint and lime zest (reserve the lime juice for later). Cover and place in the refrigerator to chill while you make the fritters.
2 Sift the flour and baking powder into a mixing bowl. Make a well in the center and add the milk and eggs. Using a wooden spoon, combine the milk and eggs, and gradually draw in the flour from around the edges. Beat with the spoon to make a smooth, thick batter.
3 Add the corn, extra scallions, chile and cilantro to the batter. Season with pepper and stir well.
4 Heat a large heavy-bottom frying pan over medium heat, and brush with a little of the oil. Drop large spoonfuls of the batter onto the pan—make about four fritters at a time—and cook for 2 minutes, or until golden and firm on the underside. Turn the fritters over and cook on the other side for about 2 minutes, or until golden brown.
5 Remove the fritters from the pan and drain on paper towels. Keep warm while cooking the rest of the fritters, adding more oil to the pan as necessary.
6 Arrange the watercress on six plates and sprinkle with the lime juice. Arrange the corn fritters on top and serve hot, with the yogurt sauce on the side.
Each serving (2 fritters) provides
252 calories, 12 g protein, 8 g fat (2 g saturated fat), 33 g carbohydrate (8 g sugars), 4 g fiber, 137 mg sodium