These fritters make a delicious speedy dinner – they come together in just 15 minutes or so. I serve them with a simple side salad or mashed avocado, hot sauce and lime wedges.
Makes 20 (to serve 4)
75g plain flour
25g polenta
11⁄2 tsp baking powder
1⁄2 tsp fine sea salt
340g can sweetcorn, drained and patted dry
2 spring onions, finely sliced
1 garlic clove, peeled and crushed
1 red chilli, deseeded and diced
About 8 coriander sprigs, finely chopped
1 tbsp nutritional yeast
150ml oat milk
1-2 tbsp olive oil
- In a large mixing bowl, whisk together the flour, polenta, baking powder and salt. Stir through the sweetcorn, spring onions, garlic, chilli (to taste), coriander and nutritional yeast until well mixed.
- Gradually stir in the oat milk until you end up with a thick, spoonable batter.
- Wipe a large frying pan with a little of the oil and place over a medium-high heat. Once hot, add tablespoons of the mixture, spaced apart, and fry for 2-3 minutes.
- Once bubbles appear on the surface of the fritters and they are set at the edges, flip and cook for a further 90 seconds or so, until golden and crisp. Transfer to kitchen paper to drain.
- Repeat the process with the remaining batter.
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