I love a fritter and these ‘hushpuppies’ are an American-style fritter which are crispy and doughy and utterly delicious. Typically they contain cornmeal but here I’ve stretched the definition to use fresh corn instead as this way they absorb less oil in cooking. I’ve loaded them with tasty cumin seeds, tomatoes and fresh coriander to bring some Mexican flavour into the mix. Enjoy!

Makes about 8-10

1 egg

3 heaped tbsps plain flour

1 tsp baking powder

½ tsp salt and pinch pepper

1 cup corn kernels

100g cherry tomatoes, halved or quartered

1 tsp cumin seeds

Small handful fresh coriander, chopped

Splash of iced water as needed

Cooking oil for shallow frying

3 tbsps sour cream to serve

Pinch chilli powder to serve

Lime wedges to serve

1. In a bowl whisk together the egg, flour, baking powder and salt and pepper. Stir in the corn, tomatoes, cumin and coriander until combined to a thick, chunky batter. Add a little iced water if it seems too stiff.

2. Heat enough oil in a small pan or saucepan to be able to shallow fry tablespoonfuls of the batter until golden brown. Cook in batches.

3. Serve warm alongside sour cream and salsa (see below).

Tomato salsa

½ cup fresh chopped tomatoes

1 clove garlic, crushed

¼ red onion, finely diced

½ red chilli, de-seeded and chopped fine

A large handful of coriander, finely chopped

Juice from one lime or ½ lemon

¼ tsp sea salt

Combine all ingredients and leave for 15 minutes for the flavours to develop. Taste for seasoning and add more salt or lime juice if it needs more oomph and more chilli if you fancy more spice.