Method

For the spiced sweetcorn & apple fritters, bring a large saucepan of water to the boil over high heat. Once bubbling, add the corn cobs and cook for 5 minutes. Remove the corn from the water, and once cool enough to handle, stand the corn upright on a chopping board, hold steady with one hand and with a sharp knife slice off the kernels. You should have approx. 300g (1 ½ cups) of kernels. Place the kernels in a large bowl, add the grated apple, chickpea flour, cinnamon, ginger, cardamom, cumin, lime zest, juice and salt. Mix to combine. Add 125ml cold water in two parts, stirring after each addition to form a smooth, relatively thick batter. Set aside for 15 minutes to thicken slightly.

To cook the fritters, heat 2-3cm of canola oil in a medium high-sided frying pan or Dutch oven (24 or 26cm) over medium heat. You want the oil to reach about 175°C – you can measure this with a thermometer or by dropping a blob of batter into the oil: if it sizzles, floats, and starts to brown, the oil is ready. Line a large plate with a paper towel and place beside your frying station. Once the oil is at temperature, place large tablespoons of the batter in the hot oil. Fry in batches of 4-5 at a time, for about 2 minutes on each side until golden. Remove the fritters from the oil with a slotted spoon and place in a single layer on the paper towel-lined plate to allow any excess oil to drain. Repeat until all the batter has been cooked, adjusting the heat as needed to maintain the oil temperature. 

For the maple-lime tahini yoghurt, in a medium bowl, whisk together the maple syrup, tahini, lime zest and juice until well combined. Add the yoghurt and gently whisk until smooth.

Serve the fritters warm in bowls, with a generous dollop of maple-lime tahini yoghurt and a drizzle of maple syrup.