Ottolenghi's fritter roulette recipe

Makes eight fritters, to serve four.

3 free-range eggs
120ml coconut milk
75g self-raising flour
30g cornflour
¾ tsp ground cumin
1½ tsp ground coriander
½ tsp ground turmeric
3 tbsp coriander seeds
1¼ tsp salt
½ tsp freshly ground black pepper
225g peeled butternut squash (about a third of a butternut), grated
300g corn kernels (frozen or fresh)
3 spring onions, trimmed and thinly sliced
15g chopped coriander
½ red chilli, deseeded and finely chopped (or more, to taste)
Sunflower oil, for frying
3 limes, cut into wedges

Put the first 10 ingredients in a large mixing bowl and whisk to a homogeneous batter. Add the squash, sweetcorn, spring onions, coriander and chilli, and stir to combine. If the batter is too liquidy, just add more flour.

Pour enough sunflower oil into a medium frying pan to come 1cm up the sides. Place the pan over a medium-high heat for a few minutes, until the oil is hot. Scoop a heaped tablespoon of batter into the oil and cook for a few minutes on each side until golden-brown all over. Transfer to a plate covered with kitchen towel and keep warm.

Repeat with the remaining batter. Once all the fritters are cooked, serve hot, with lime wedges on the side to squeeze over. The dish goes well with a chutney like mango, bread and salad.