Celebrate Chanucah with these golden, crunchy patties which all will love. These are best served warm but can also be used the next day for packed lunches. Serve with a yoghurt raita or sweet chilli sauce.
Preparation: 20 minutes
Cooking: 4-5 minutes
300g gram flour or chickpea flour
2 large handfuls coriander, chopped
198g canned sweet corn, drained
¼ tsp bicarbonate of soda
¼ tsp chilli flakes
4 tbsp groundnut oil
½ pint water
Combine the first six ingredients in a mixing bowl and season with the sea salt and black pepper.
Gradually add the water — you will definitely need the ½ pint — and might need a little extra.
Set the thick batter aside for 5 minutes.
Heat the groundnut oil in a frying pan and spoon a heaped tablespoon of mixture carefully into the oil.
Fry for approximately 2 minutes per side, until the fritter is medium brown and crisp,
Drain thoroughly on kitchen paper towel.
Keep cooked fritters warm in a low oven while you cook the remaining mixture.