Sweetcorn Fritters with Chermoula Dip
Serves
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
70 g (2.5 oz) all-purpose flour (or use gluten-free all-purpose flour)
1 tsp ground cumin
½ tsp baking powder
4.2 fl oz (125 ml) water
salt
10.6 oz (300 g) sweetcorn kernels
½ red pepper, thinly sliced
1 carrot, thinly sliced
2 garlic cloves, peeled and 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 (2.5 cm) root ginger, peeled & roughly chopped
½ tsp ground cumin
1 pinch of red pepper flakes
4 tbsp olive oil
1 large handful of fresh cilantro
1 large handful of fresh parsley
2 garlic cloves, peeled
½ lemon, juice only
1-inch (2.5 cm) root ginger, peeled & roughly chopped
½ tsp ground cumin
1 pinch of red pepper flakes
4 tbsp olive oil
Nutrition
(Per Serving)
Calories
186
Fats
5 g
Protein
4 g
Carbs
35 g
Instructions
- 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.