These sweetcorn fritters paired with chermoula dip make for a delicious and vibrant dish. Filled with fresh vegetables and bold flavors from North Africa, they are easy to make and perfect for sharing, with a recipe that yields about 10 fritters.
1: In a large mixing bowl, combine the flour, ground cumin, baking powder, and water with a generous pinch of salt. Whisk until the batter is smooth.
2: Add the corn, red pepper, carrot, garlic, parsley, and spring onions to the bowl with the batter and toss until the veggies are fully coated in the batter.
3: Drizzle a little oil in a frying pan on medium heat. Once hot, take a small handful of the fritter mixture and add it to the pan. Repeat with as many fritters as can fit in the pan and press down with the back of a spoon.
4: Fry the fritters for 5 minutes on each side or until golden brown. Repeat until all of the fritter mixture has been used.
5: 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. Add more oil or water if the consistency is too thick.
6: Serve the fritters alongside the chermoula.
