Step 1

In a large bowl combine the flour, baking powder, salt, ground coriander, ground cumin, smoked paprika. Fluff lightly with a fork until combined.

Step 2

Add the egg and lemon juice along with 125ml of water to the dry ingredients. Whisk until a thick batter forms.

Step 3

Tip the sweetcorn, chickpeas, red onion and fresh coriander into the batter. Stir well.

Step 4

In a large frying pan heat the oil until very hot. Add a large dollop of the batter mixture into the oil. Depending on pan size you can probably do this in batches of 2-3 at a time. Fry for a few minutes before gently flipping over to cook the other side.

Step 5

Remove fritters from the pan with a slotted fish slice and rest on a plate covered in kitchen paper to absorb excess oil.

Step 6

Serve with an extra sprinkling of fresh coriander and a sauce of your choice.