Instructions
Follow the steps and taste along the way.
Mix the batter
In a bowl, mix the chickpea flour with the water, egg, cumin, and 2 g of salt. Stir in the drained corn, grated carrot, and spring onion. Leave to stand for 10 minutes so the flour can absorb the water.
Make the lime dip
Mix the yogurt with the lime juice, lime zest, and 1 g of salt. Transfer to a sealable container and keep refrigerated.
Heat the pan
Heat a non-stick pan over medium heat and brush it with some of the measured 15 ml of oil. The oil should be hot but not smoking.
Fry the fritters
Drop heaped spoonfuls of batter into the pan and flatten them slightly to make 8 fritters. Fry in two batches for approximately 3–4 minutes on each side, using some of the remaining oil for each batch. The finished fritters should be golden brown on the outside and firm and cooked through in the center.
Cool and pack
Transfer the fritters to a plate or wire rack and leave to cool. Serve two fritters per person with some of the dip. To make ahead, store the cooled fritters and dip separately in sealable containers in the refrigerator and use within 2 days.
