Corn fritter roulette

INGREDIENTS (serves 3)

3 eggs

120 ml coconut milk

100 g self-rising flour

30 g cornstarch

1 tsp ground cumin

1½ tsp ground coriander

½ tsp ground turmeric

3 tbsp coriander seeds,  lightly crushed

225 g butternut squash, peeled and grated

300 g fresh or frozen corn kernels

30 g (3) green onions, white and green parts, thinly sliced

15 g cilantro leaves, chopped

½ red chile, seeded and finely chopped

250 ml sunflower oil, for frying

12-14 Padrón peppers

1-2 limes, cut into wedges salt and black pepper

METHOD:

1. Place the first 8 ingredients (including the coriander seeds) in a large bowl, along with 1½ teaspoon salt and a good grind of black pepper. Whisk to form a smooth batter. Add the butternut squash, corn, green onions, cilantro, and chile and stir well.

2. The original recipe tells us to fry the peppers together with the corn mixture but when tried, it looked so flat, sad, and disappointing... so this is what I suggest you to do: grill/fry the peppers separately and set aside.

3. Pour the oil to a depth of 1 cm into a pan and place over high heat. Scoop 2 tablespoons of the batter into the oil and cook each side for about 2 minutes. Transfer to a plate lined with paper towels and keep somewhere warm while you continue with the remaining batter. Serve warm, with a wedge of lime alongside.

4. Serve them with the fried peppers on the top sprinkled with sea salt (flakes)