These versatile vegan fritters are packed full of flavour and great for anytime of the day. Have on their own as a snack or as a side with some delicious smoked paprika beans, they are easy to make and once cooked can be kept for a couple of days in the fridge and reheated as and when you need them.
Makes about 12 fritters
2 medium sized courgettes grated
1 1/2 cups of frozen sweetcorn
1 bunch of spring onions, thinly sliced including as much of the green as possible
2tbsp chives, chopped
3 cloves of garlic, minced
1 1/4 cups of chickpea flour
2tsp ground cumin
1tsp dried oregano
1tsp fresh thyme
1tsp sea salt
freshly ground pepper
Prepare all the vegetables, herbs, spices and place into a large bowl, mix thoroughly
Add the flour and make sure it it mixed carefully – it will be extremely dry
Now leave the mixture for about 45mins, this allows for the courgettes to release liquid and the sweetcorn to defrost and the batter to form.
Stir occasionally, you will see the mixture now forming into a batter.
Once ready, in a heavy based frying pan melt 1tbsp coconut oil (or whichever oil you like to fry with) and dollop spoonfuls of mixture into the oil. Fry each fritter until golden brown, then flip over to cook the other side.
Cook in batches, keep the fritters warm in the oven until needed.