Sweetcorn Fritters with Chermoula Dip

Sweetcorn Fritters with Chermoula Dip

Serves 4

70g (2.5oz) all-purpose flour (or use gluten-free all-purpose flour)

1 tsp. ground cumin

½ tsp. baking powder

4.2 fl oz. (125ml) water

salt

10.6 oz. (300g) sweetcorn kernels

½ red pepper, thinly sliced

1 carrot, thinly sliced

2 garlic cloves, peeled + minced

1 small handful of fresh parsley, roughly chopped

3 green onions, finely chopped

1 tbsp. olive oil

For the chermoula sauce:

1 large handful of fresh cilantro

1 large handful of fresh parsley

2 garlic cloves, peeled

½ lemon, juice only

1-inch (2.5cm) root ginger, peeled & roughly chopped

½ tsp. ground cumin

1 pinch of red pepper flakes

What you need to do

In a large mixing bowl, combine the flour, ground cumin, baking powder, and water with a pinch of salt. Then whisk until the batter is smooth.

Add the corn, red pepper, carrot, garlic, parsley and green onions to the bowl with the batter and toss until the veggies are coated in the batter.

Drizzle a little olive oil into a non-stick skillet over a medium heat. Once hot, take ¼ cup of the batter and add it to the skillet. Repeat with as many fritters as you can fit into the skillet at one time.

Fry the fritters for 5 minutes on each side until golden brown. Repeat this process until all the batter has been used up.

To make the chermoula, add all the ingredients to a food processor and blitz until smooth. You can add a little water if necessary to reach a dip like consistency.

Serve the fritters with the chermoula sauce.

This recipe makes 8 fritters, allowing 2 fritters and sauce per serving.

4 tbsp. olive oil *Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.