Carrot And Sweetcorn Fritters

• Callie Raphael
• April 19, 2022

Brunch, lunch or even dinner – there’s nothing quite like the humble fritter. These sweetcorn fritters are easy to make and completely vegan.

 

Servings: 6

Total Time: 40 minutes

 

Ingredients:

• 2 carrots, coarsely grated
• 198g tin sweetcorn, drained
• 80g/3oz gram (chickpea) flour
• 2 spring onions, thinly sliced
• 20g/¾oz fresh root ginger, peeled and finely grated (or frozen ginger)
• 1 red chilli, finely chopped, seeds removed if you prefer
• 1 tbsp pumpkin seeds or mixed seeds
• 1 tsp garam masala (optional)
• 3 tbsp coconut oil (or extra virgin olive oil or cold-pressed rapeseed oil)

TO SERVE

• 120g/3¾oz coconut yoghurt (or plain yogurt of your choice)
• 1 tbsp chopped fresh mint leaves
• lemon or lime wedges
• sea salt and freshly ground black pepper

Method:

• Put the carrots in a bowl and add the sweetcorn, gram flour, spring onions, ginger, chilli, seeds, garam masala (if using), a good pinch of salt and lots of pepper. Mix well and leave to stand for 5 minutes.
• Heat 2 tablespoons coconut oil in a large non-stick frying pan over a medium heat. Take a palmful of the carrot mixture and flatten it firmly into a fritter. Make another two fritters in the same way.
• Cook the fritters in the oil over a medium heat for 3 minutes on each side, or until golden and crisp, pressing with a spatula to flatten. Drain on kitchen paper.
• Make three more fritters in the same way. Heat an extra 1 tablespoon of oil in the pan and cook the fritters.
• To serve, combine the coconut yoghurt and mint leaves, add a little seasoning and mix well. Put into a small serving bowl. Serve the fritters warm or cold with lemon or lime wedges for squeezing over. Dip and enjoy!