Corn fritter tacos with pickled slaw recipe
 These veggie tacos pack a flavour punch with a pickled slaw, coconutty corn purée and a fresh green mayo all topped with crispy corn fritters. There a quite a few elements to this recipe, but most can be made ahead so it's great for entertaining. 1 litre/1¾ pint distilled white vinegar 2 bay leaves½ Scotch bonnet chilli, deseeded ½ garlic bulb 5cm/2in piece fresh root ginger, smashed using a rolling pin or meat tenderiser1 tbsp allspice berries 1 tbsp salt3 tbsp granulated sugar 5 thyme sprigs 200g/7oz white cabbage, thinly shredded1 leek, thinly sliced 1 litre/1¾ pint distilled white vinegar 2 bay leaves ½ Scotch bonnet chilli, deseeded ½ garlic bulb 5cm/2in piece fresh root ginger, smashed using a rolling pin or meat tenderiser 1 tbsp allspice berries 1 tbsp salt 3 tbsp granulated sugar 5 thyme sprigs 200g/7oz white cabbage, thinly shredded 1 leek, thinly sliced 300g/10½oz sweetcorn 200ml/7oz coconut milk½ tsp salt1 tbsp lime juice 300g/10½oz sweetcorn 200ml/7oz coconut milk ½ tsp salt 1 tbsp lime juice 100g/3½oz tinned sweetcorn, drained weight2 spring onions, finely chopped20g/¾oz finely chopped mixed red and green peppers40g/1½oz self-raising flour½ tsp baking powder2 tsp cornflour 1 tbsp green seasoning30g/1oz mixed coriander and parsley, chopped 1 tsp all-purpose seasoning 1litre/1¾ pints neutral oil, such as rapeseed or vegetable oil for deep-frying 100g/3½oz tinned sweetcorn, drained weight 2 spring onions, finely chopped 20g/¾oz finely chopped mixed red and green peppers 40g/1½oz self-raising flour ½ tsp baking powder 2 tsp cornflour 1 tbsp green seasoning 1 tbsp green seasoning 30g/1oz mixed coriander and parsley, chopped 1 tsp all-purpose seasoning 1litre/1¾ pints neutral oil, such as rapeseed or vegetable oil for deep-frying 150g/5½oz mayonnaise 50g/1¾oz green seasoning 150g/5½oz mayonnaise 50g/1¾oz green seasoning 50g/1¾oz green seasoning 7 soft corn tortillas, warmed 7 soft corn tortillas, warmed Method For the pickled leeks, put all the ingredients – except the leeks and cabbage – in a pan and bring to the boil. Remove from the heat and set aside to cool. Once cooled, pass the pickle liquid through a sieve into a container or jar and add the leeks and cabbage. Let it sit for at least 2 hours.For the coconut corn purée, heat a dry frying pan and add the sweetcorn and toast until slightly charred. Tip into a blender and add the remaining ingredients. Blend until silky smooth. Set aside.For the fritters, combine all the ingredients, except the oil, in a bowl. Stir in 50ml/2fl oz water and mix thoroughly. The mixture should have a spoonable consistency – if it seems too wet, add a little more flour.Heat the oil in a deep-fat fryer or a deep heavy-based saucepan. To test if the oil is hot enough, drop in a cube of white bread. If it bubbles straight away and goes golden-brown the oil is ready for frying.Take a dessert spoon and gently lower spoonfuls of the mixture into the hot oil – be careful not to drop the mixture in - lower it gently! (You may need a second spoon to push the mixture off the first spoon.) The recipe makes about 14 fritters, so depending on the size of your pan, you may need to cook the fritters in a few batches to avoid overcrowding the pan. The fritters should take around 4 minutes to cook. Use a long-handled metal, slotted spoon to turn them a little in the oil. When they are golden-brown all over, remove the fritters from the pan and transfer to a plate lined with kitchen paper to drain.For the green mayo, mix the mayonaise and green seasoning together in a bowl. Set aside. To serve, spread some corn purée in the middle of a corn tortilla. Top with two fritters, some pickled leek slaw and green mayo. Repeat to fill the remaining tortillas. For the pickled leeks, put all the ingredients – except the leeks and cabbage – in a pan and bring to the boil. Remove from the heat and set aside to cool. Once cooled, pass the pickle liquid through a sieve into a container or jar and add the leeks and cabbage. Let it sit for at least 2 hours. For the pickled leeks, put all the ingredients – except the leeks and cabbage – in a pan and bring to the boil. Remove from the heat and set aside to cool. Once cooled, pass the pickle liquid through a sieve into a container or jar and add the leeks and cabbage. Let it sit for at least 2 hours. For the coconut corn purée, heat a dry frying pan and add the sweetcorn and toast until slightly charred. For the coconut corn purée, heat a dry frying pan and add the sweetcorn and toast until slightly charred. Tip into a blender and add the remaining ingredients. Blend until silky smooth. Set aside. Tip into a blender and add the remaining ingredients. Blend until silky smooth. Set aside. For the fritters, combine all the ingredients, except the oil, in a bowl. Stir in 50ml/2fl oz water and mix thoroughly. The mixture should have a spoonable consistency – if it seems too wet, add a little more flour. For the fritters, combine all the ingredients, except the oil, in a bowl. Stir in 50ml/2fl oz water and mix thoroughly. The mixture should have a spoonable consistency – if it seems too wet, add a little more flour. Heat the oil in a deep-fat fryer or a deep heavy-based saucepan. To test if the oil is hot enough, drop in a cube of white bread. If it bubbles straight away and goes golden-brown the oil is ready for frying. Heat the oil in a deep-fat fryer or a deep heavy-based saucepan. To test if the oil is hot enough, drop in a cube of white bread. If it bubbles straight away and goes golden-brown the oil is ready for frying. Take a dessert spoon and gently lower spoonfuls of the mixture into the hot oil – be careful not to drop the mixture in - lower it gently! (You may need a second spoon to push the mixture off the first spoon.) The recipe makes about 14 fritters, so depending on the size of your pan, you may need to cook the fritters in a few batches to avoid overcrowding the pan. The fritters should take around 4 minutes to cook. Use a long-handled metal, slotted spoon to turn them a little in the oil. When they are golden-brown all over, remove the fritters from the pan and transfer to a plate lined with kitchen paper to drain. Take a dessert spoon and gently lower spoonfuls of the mixture into the hot oil – be careful not to drop the mixture in - lower it gently! (You may need a second spoon to push the mixture off the first spoon.) The recipe makes about 14 fritters, so depending on the size of your pan, you may need to cook the fritters in a few batches to avoid overcrowding the pan. The fritters should take around 4 minutes to cook. Use a long-handled metal, slotted spoon to turn them a little in the oil. When they are golden-brown all over, remove the fritters from the pan and transfer to a plate lined with kitchen paper to drain. For the green mayo, mix the mayonaise and green seasoning together in a bowl. Set aside. For the green mayo, mix the mayonaise and green seasoning together in a bowl. Set aside. To serve, spread some corn purée in the middle of a corn tortilla. Top with two fritters, some pickled leek slaw and green mayo. Repeat to fill the remaining tortillas. To serve, spread some corn purée in the middle of a corn tortilla. Top with two fritters, some pickled leek slaw and green mayo. Repeat to fill the remaining tortillas.