Directions

1. Put the flour and cornstarch in a bowl, add 150ml of water and stir well to make a smooth batter with the consistency of thick cream (if needed, add a little more water). Stir in the whisked egg, then add the minced chillies, corn kernels, carrot, garlic, celery leaves, ground coriander seeds, half a teaspoon of sea salt (or more to taste) and some freshly ground back pepper.
2. Heat a skillet over a medium flame and add oil to the depth of about 2mm. Spoon the batter into the skillet to form rough circles about 7mm in diameter. Cook until medium brown on one side, then flip them over and pan-fry the other side. Blot the fritters on paper towels. Stir the batter often to redistribute the ingredients before cooking more. Serve the fritters with lime wedges and chilli jam.