Corn Fritters

You Will Need

• 2 cups fresh or frozen corn kernels (thawed if using frozen)

• 1/2 cup chickpea flour

• 2 tablespoons finely chopped spring onions or chives

• 1/4 cup finely chopped capsicum

• 1/4 cup chopped fresh coriander or parsley

• 1/2 teaspoon baking powder

• 1/4 teaspoon smoked paprika (optional)

• Salt and pepper to taste

• 2 large eggs, lightly beaten (or flax egg - add 1 tablespoon of flaxmeal to 3 teaspoons water and let sit for 5 minutes)

• 2 tablespoons olive oil (for cooking)

How To Make

• In a mixing bowl, combine the corn kernels, whole wheat flour (or chickpea flour), chopped spring onions, capsicum, chopped coriander or parsley, baking powder, smoked paprika (if using), salt, and pepper. Mix well to combine.

• Add the lightly beaten eggs (or flax egg) to the corn mixture and stir until everything is evenly coated and mixed together. If the mixture seems too dry, you can add a tablespoon of water or plant based milk to adjust the consistency.

• Heat olive oil in a non-stick skillet or frying pan over medium heat.

• Spoon a heaping tablespoon of the corn mixture onto the skillet for each fritter, gently flattening them with the back of the spoon.

• Cook the fritters for about 3-4 minutes on each side or until they are golden brown and crispy. Use a spatula to carefully flip them.

• Once cooked, transfer the corn fritters to a plate lined with a paper towel to absorb any excess oil.

• Repeat the process with the remaining corn mixture, adding more olive oil to the skillet as needed.

• Serve the corn fritters warm with a side of chopped cherry tomatoes and avocado