Wash the vegetables. Peel the radish. Roughly cut all vegetables into small pieces. In a kitchen cutter (Moulinex or similar), including the corn kernels, chop into 2 portions.

Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Have an appropriate amount ready and freeze the remaining leaves. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm long. Measure the used amount and keep it ready, freeze the rest. Weigh frozen goods and allow to thaw.

Put the vegetables in a sufficiently large bowl, add salt and sugar and mix everything well. Let it stand for 30 minutes, then squeeze (wring out) the mixture vigorously with a fresh tea towel and discard the salty vegetable water.

Whisk the eggs with the coconut milk, a pinch of salt and the tapioca flour and mix in enough wheat flour until a sluggish, liquid batter is formed. Mix in the squeezed vegetables, sugar and 2 tablespoons of sunflower oil. Season to taste with salt and pepper and let rest covered for 20 minutes.

4 - 5 tablespoons of sunflower oil in the pan get hot. Form thin flatbreads with 2 tablespoons of the vegetable dough in the pan and fry until they turn light brown on the edge, then turn over and fry the 2nd side in the same way. Drain in a coarse sieve. Continue like this until all of the batter is used up.

Offer hot to eat right away at a party. Otherwise keep warm until eaten.