Ella Mills’ corn, polenta and spring onion fritters recipe

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.

corn fritters
Clare Winfield

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

  1. 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.
  2. Gradually stir in the oat milk until you end up with a thick, spoonable batter.
  3. 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.
  4. 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.
  5. Repeat the process with the remaining batter.

Now buy the book

how to go plant-based
How To Go Plant-Based
by Ella Mills will be published by Yellow Kite on 18 August, price £26. To pre-order a copy for £22.10 with free UK delivery until 21 August, go to mailshop.co.uk/books or call 020 3176 2937.