Spicy Sweetcorn Fritters

This week I decided to have a go at making some fritters that are simply divine and totally programme friendly!They took me a total of 15 minutes to prepare and I served them on a bed of spinach leaves with a few baby tomatoes, a sprinkle of pumpkin seeds, a drizzle of olive oil and a spot of yoghurt dressing and TaDa!  Dinner ready to go in no time at all!To make around 15 fritters you will need:400 grams of sweetcorn1 cup of gram flour2 tsp ground coriander2 tsp ground cumin2 tsp chilli powder1 tsp Himalayan rock salt1 large chilli, finely chopped1 tsp baking powderapprox 3/4 cup of waterFirstly combine the sweetcorn and chopped chilli in a bowl and set aside. Then for the batter; add to a mixing bowl, the gram flour, coriander, cumin, chilli powder, salt and baking powder and combine well. Add 1/2 cup of water and mix well, keep adding water until your mixture is the consistency of custard.  Add the sweetcorn to the batter and stir well.Heat the pan and add 2 tbsp of coconut oil to the pan. I prefer cooking with coconut oil because it is more stable at high temperatures so a much healthier option.Then add a large tablespoon of batter to the pan, let the fritter cook well on one side and gently turn it over to cook the other.Remove from the pan and blot with a kitchen towel, load your plate and tuck in!This is delicious served with a yoghurt dressing, see the recipe below.For the dressing you will need:2 tbsp extra virgin olive oil2 tsp natural live yoghurtFresh herbs, i.e.: chives, basil, and thymeSeason to taste.Mix the ingredients together in a bowl and add to your salad, veggies.