Method

FOR THE FRITTERS:

Grate the marrow and then squeeze all the water out of the marrow very very well. Keep pressing and squeezing until you have removed as much liquid as possible or you will have a soggy fritter. Then steam the corn for a few minutes until tender and then cut off the cob.

Roll the chickpeas in a clean dishcloth to dislodge the skins. Remove the skins and roughly mash the chickpeas with a fork leaving some whole and some chunky.

Next, place flour in a large bowl and add the eggs and milk and whisk into a batter.  Also add the grated marrow, steamed corn, chickpeas and spring onions and mix this well. Divide the fritter batter into 3 and place in separate bowls. To each bowl add ± 2 tsp of each spice: Natural Herbs & Spices Medium Curry; Natural Herbs & Spices Vegetable & Savoury Seasoning; Natural Herbs & Spices Rosemary & Lemon Seasoning. To be 100% certain of your seasoning fry off a little blob of each mixture and taste.

FOR THE CURRIED FRITTERS:

Scoop about ¼ cup of batter per fritter and fry in a non stick pan with a little olive oil, until golden brown on both sides. Serve with lemon wedges and a herbed yoghurt dipping sauce. Also season the plain full cream yoghurt with lemon juice, salt and roughly chopped fresh herbs and dollop onto fritters while warm.

FOR THE FRITTER SALAD:

Scoop heaped tablespoons of batter per fritter and fry in a non stick pan with a little olive oil, until golden brown on both sides. Serve in a seasonal salad filled with nutritious greens and dress the salad lightly with a vinaigrette.

FOR THE FRITTER BURGER:

Scoop about ⅓ cup of batter per burger and fry in a non stick pan with a little olive oil, until golden brown on both sides. Then, build your veggie burger with a toasted wholewheat bun, smashed avocado, aioli and fresh crunchy greens and serve.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/