Ingredients:
(Adapted from A Cup Full Of Kale’s Recipe linked here
- 2 cups sweetcorn
- 2 tbsp vegan butter
- ½ tbsp mixed dried herbs
- A large handful chopped chives
- 3/4 tsp baking powder
- 1 tsp minced garlic
- 1 tsp smoked paprika
- 1/2 tsp salt
- 60g Ched Spread
- ½ cup chickpea (gram) flour
- 1/3 cup oat milk
Method:
Heat the butter in a large frying pan on a medium heat. Add the corn and fry to defrost, and until slightly charred before taking off the heat.
Next, in a large mixing bowl add the herbs, baking powder, paprika, salt, garlic, chives, salt and vegan cheese and mix together before adding the corn. In a separate bowl, add the chickpea flour and oat milk and stir until you have a thick batter before adding to your other ingredients. Mix well.
Heat another large tbsp in a large frying pan and wait until nice and hot! Add a couple of tbsp of your fritter batter into the pan, making a nice circle shape and pushing down with a spatula to flatten a little. Once golden brown on the bottom, flip and cook until both sides are golden.
Repeat with the remaining batter, adding extra butter or oil to the pan when needed.
