Crispy Cumin Corn Fritters & Smoky Salsa
Grate the courgettes in a bowl and season generously with salt.
Meanwhile make the salsa by charring the tomatoes, red onion, chilli and garlic over a flame on the hob or under a very hot grill.
Finely chop the coriander.
Add the garlic, chilli and onion to a pestle and mortar with a large pinch of salt. Pound to form a chunky paste then add in the tomatoes one by one and keep pounding until you get a chunky salsa. Add in the coriander, juice of a lime and season with salt.
Cut the corn off the cobs and add the kernels to your bowl of grated courgettes. Mix in the flour, 1 tsp salt, cumin and smoked paprika. This, in combination with the liquid from the courgettes, should be enough to form a batter.
Get a frying pan on medium heat and add in a big glug of oil.
Spoon in a few tablespoons of the batter and slightly flatten. Cook for 4 mins and then flip over and cook on the other side until very golden brown.
Allow to cool slightly so they crisp up and serve with the salsa.