Ched & Sweetcorn Fritters


(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


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.


Ched & Sweetcorn Fritters
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