Coarsely grate two small yellow courgettes, place in a colander over a bowl or in the sink, and sprinkle with some salt. Leave 10 minutes. Then squeeze as much water from them as you can.

Place in a large bowl, along with the cooked kernels of one ear of corn, two garlic cloves, finely chopped, 1 spring onion, finely sliced, 3 – 4 tbsp fine semolina, 2 tsp cornstarch, a sprinkling each of salt, chilli powder and ground pepper. Mix together, adding a few tablespoons of plant-based heavy cream* (enough to combine everything into a very thick batter).

Heat a little rapeseed oil in a large, non-stick pan set to a medium-high heat and drop heaped spoonfuls of the batter carefully into the pan. Cook on each side until golden, and then transfer onto a baking tray.

Put the tray of fritters in a preheated oven (160c) till ready to eat. Serve with a squeeze of lime.

Makes 8 – 10 fritters.

* I love Elmlea’s Double Plant Cream Alternative