Crispy Chakalaka Fritters with Lemon Yogurt Dip

Method

1. Coarsely grate the carrots and squeeze them hard in your hands to remove the water. Very finely chop the pepper, onion and chilli, and pat the corn dry with kitchen paper. Chop half the coriander and put everything in a large bowl.

   Add in this stepCarrots 150 gGreen or red pepper ½Onion ½Green chilli ½Sweetcorn kernels (drained if canned) 100 gFresh coriander 4 g

2. Beat in the eggs, then add the flour, baking powder, curry powder and most of the salt and mix. The batter should be thick enough to hold together on a spoon without running. If it is wet, add a spoonful of flour, then leave it for 5 minutes so the flour absorbs the moisture.

   Add in this stepEggs 1Plain flour 60 gBaking powder ½ tspCurry powder 1 tspSalt 0.4 tsp

3. For the dip, finely grate the lemon zest into the yogurt, squeeze in the juice and stir in the grated garlic, the rest of the salt and the rest of the coriander, chopped.

   Add in this stepPlain yogurt 120 gLemon ½Garlic cloves 1Salt ⅛ tspFresh coriander 4 g

4. Pour the oil into a 26 cm pan and heat on medium heat for 3 min to 175 °C; a wooden chopstick dipped in should fizz with small bubbles.

   Add in this stepSunflower oil (for shallow frying) 80 ml

   medium heat

5. Drop in heaped spoonfuls of batter and flatten them to 1 cm with the back of the spoon. Leaving space between them, fry in 2 batches, 5 min per batch, turning just once halfway, until deep golden and crisp on both sides. Place them in the pan away from you, as the oil can spit.

6. Drain on a rack or kitchen paper and serve hot with the lemon yogurt dip.