Vegan Corn Fritters

Ingredients

• 1 Tbsp ground flaxseed
• 3 Tbsp water
• 125 g (1 cup) plain (all-purpose) flour
• 75 g (1/2 cup) fine cornmeal/polenta
• 1 Tbsp baking powder
• 1 Tbsp brown sugar
• 1 tsp salt
• 1/2 tsp garlic granules
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 3 Tbsp nutritional yeast
• 240 ml (1 cup) unsweetened non-dairy milk
• 1 Tbsp olive oil (or melted vegan butter)
• a small handful chopped fresh chives
• a small handful chopped fresh coriander
• 3 spring onions (scallions) (thinly sliced)
• 500 g (17.5 oz) defrosted frozen corn or well drained tinned corn
• olive oil for frying

Instructions

1. 1

   Mix together the ground flaxseed and the water in a small bowl and set aside to go gloopy.

2. 2

   Place the flour, cornmeal, baking powder, sugar, salt garlic granules, cumin, coriander, smoked paprika and nutritional yeast in a large bowl and whisk to combine.

3. 3

   Add the milk, olive oil and flaxseed mixture and stir until no lumps of flour remain.

4. 4

   Add the chopped herbs, spring onions and sweetcorn and mix to combine.

5. 5

   Place a frying pan over a low heat and add a little olive oil. Scoop about 1/3 cup of the batter into the pan and spread it out slightly.

6. 6

   Cook for a couple of minutes until just set around the edges then flip the fritter over and cook for a couple more minutes until both sides are browned and the fritter is cooked through.

7. 7

   Repeat with the rest of the batter, adding more oil as necessary. If your pan is big enough you can cook a couple at a time.