Sweetcorn Fritters

Chef: Katia Makes: 30 Fritters

Ingredients

• 2 x 340g tins of sweetcorn

• 200g self-raising flour

• 500g gram flour (chickpea flour) – add more if needed for texture

• 200ml oat milk

• 4 spring onion stalks

• 2 garlic cloves

• 1 bel pepper

• 1/2 red chilli or scotch bonnet

• 2 tbsp everyday seasoning

• 1 tbsp turmeric

• salt & pepper to taste

• sunflower oil to fry

Method

1. In a large bowl mix flours and milk.

2. Chop pepper, garlic, chilli and onions thinly; add to the bowl.

3. Drain sweetcorn and add to the mix with spices, adjust with salt and pepper, mix all together with your hands.

4. Add gram flour if needed for texture and to obtain a mixture that is not too sticky when handling it.

5. Spread a bit of flour on your hands and make medium size balls by rolling a spoonful of mixture between your hands; flatten slightly with a bit of pressure and put aside on parchment paper.

6. Pour sunflower oil in a wide pan, enough for the fritters to be half way immersed in it; when the oil is piping hot, gently put the mixture balls in the pan and fry 2-3 minutes per side until golden and crispy; put on kitchen paper to absorb the oil in excess; keep warm in oven at 70C until serving.

Note: this is a vegan version of sweetcorn fritters. If you like to make them vegetarian you can use 120ml of cow milk instead of oat milk and add 2 eggs.