INGREDIENTS:

For the fritters

• 90g coconut oil
• 3 garlic cloves, peeled and crushed
• 2 green chillies, finely chopped
• 3 spring onions, trimmed and finely chopped
• 2½ tbsp (5g) finely chopped fresh ginger
• Salt
• ¾ tsp ground turmeric
• 2 tsp lime zest
• 3 eggs
• 120ml full-fat coconut milk
• 350g frozen corn kernels, defrosted and roughly blitzed
• 2 tbsp mixed black and white sesame seeds, toasted

For the dipping sauce

• 60ml lime juice
• 2 tbsp mirin (check it’s a gluten-free one, if need be)
• 1 red chilli, very finely chopped
• 2 tsp mint leaves, very finely shredded

To serve

• 1 spring onion, trimmed and julienned
• 3 tbsp (10g) mint leaves
• 3 tbsp (10g) coriander leaves

DIRECTIONS:

1. Put two tablespoons of the oil in a large, non-stick frying pan on a medium-high heat. Add the garlic, chillies, spring onions, ginger and half a teaspoon of salt, and fry gently, stirring regularly, for eight minutes, until soft and fragrant. Turn off the heat and leave to cool for five minutes.
2. In a large bowl, whisk the turmeric, lime zest, eggs, coconut milk, blitzed corn, sesame seeds and a half-teaspoon of salt until combined, then stir in the cooled spring onion mixture and set aside.
3. For the dipping sauce, mix everything together with a good pinch of salt.
4. Wipe clean the pan and return it to a medium-high heat with two tablespoons of coconut oil. Pour about 65g of batter per fritter into the hot oil, and fry two or three at a time (or as many as will fit without overlapping) for four or five minutes, flipping them once halfway, until nicely browned on both sides. Transfer to a tray and keep warm in a low oven while you repeat with the rest of the batter (top up the oil, if need be, and bring it back up to heat before adding any more of the fritter mix).
5. Arrange the fritters on a platter and serve with the dipping sauce, shredded spring onion, mint and coriander alongside.