Sweetcorn Fritters With Chermoula Dip

Method

1. In a large mixing bowl combine the flour, ground cumin, baking powder and water with a generous pinch of salt. Then whisk until the batter is smooth.
2. Next add the corn, red pepper, carrot, garlic, parsley and spring onions to the bowl with the batter and toss with your hands until the veggies are fully coated in the batter.
3. Drizzle a little oil in a frying pan on a medium heat. Once hot, take a small handful of the fritter mixture and add it to the pan. Repeat with as many fritters as you can fit into the pan and press down on the fritters with the back of a spoon.
4. Fry the fritters for 5 minutes on each side or until golden brown. Repeat steps 3 and 4 until all of the fritter mixture has been used up.
5. Next, for the chermoula, add the coriander, parsley, garlic, lemon juice, ginger, ground cumin, chilli flakes and olive oil to a food processor and process until smooth. Note: add more oil or water if the consistency is too thick and scrape down the sides of the food processor as you go.  
6. Serve the fritters alongside the chermoula. Yum!