Ingredients

Method

• For the fritters:
• 140 g chickpea flour
• 2 free-range eggs
• 1⁄2 cup milk
• 100 g mature Cheddar cheese, grated
• 2 T Italian parsley, chopped
• 1 T chives, chopped
• 1 t ground turmeric
• 1 t coriander seeds, crushed
• 1 t baking powder
• Sea salt, to taste
• 140 g frozen supersweet sweetcorn, thawed
• 2 - 3 cups sunflower oil, for deep frying
For the salad, mix:
• 1⁄4 watermelon, cubed
• 2 green chillies, sliced
• 2 spring onions, sliced
• 1 lime, juiced
For serving:
• 1⁄2 pineapple, cut into matchsticks
• 1 cup plain yoghurt

Method

Ingredients

1. To make the fritters, mix the flour, eggs, milk, cheese, herbs, spices, baking powder and salt. Fold in the corn.

2. Heat the oil in a saucepan and drop in spoonfuls of batter. Cook until puffed up and golden. Drain
on kitchen paper.

3. Mix the yoghurt and pineapple and serve on the side with the fritters and a watermelon salad.

Cook's note: Keep a supply of frozen sweetcorn in your freezer for emergencies like a sudden need for these moreish fritters – perfect for pleasing the family on a Friday night (just ask Abigail Donnelly), or feeding to guests who pop in for drinks over the weekend.

Discover more fritter recipes here.