Ingredients (makes 8 medium fritters)

1 cup chickpea flour, sifted
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp sweet or smoked paprika
1/4 tsp baking soda
2 cups corn, thawed from frozen OR cut from a cooked cob
2 tbsp green onions or chives

1/2 cup hot water
2 tsp lemon juice

oil, margarine, or butter for cooking

Method

1. Mix together sifted chickpea flour, garlic powder, salt, paprika, and baking soda in a medium sized mixing bowl.
2. Add corn, green onions, hot water, and lemon juice. Stir until everything is combined and there is no dry chickpea flour.
3. Allow this mixture to sit while you heat a skillet over medium heat.
4. Add oil to pan – you will only need about 1/2-1 tsp per corn fritter at a time. 
5. Scoop a spoonful of corn fritter batter onto the heated, oiled pan. Spread lightly into a flatter, more circular shape so that the fitter cooks through evenly.
6. When golden-brown on the edges, flip the corn fritters and then press them down with your spatula to help them cook through. Remove from pan when golden-brown on the other side and cooked through.

Notes:

1. I typically use frozen corn because I always have it on hand… but corn cut from the cob, especially if it has been grilled first, is a fantastic way to use leftover corn and tastes amazing. If using canned corn, make sure to drain away any liquid completely to prevent diluting the batter, and rinse if necessary.
2. You can also make these on the barbecue! Use a sheet pan over the flame and cook the whole batch at once!
3. I love these fritters with a dip of contrasting flavours. I have loved Vegan Basil Pesto (pictured), Vegan Cashew Tzatziki, guacamole, chipotle or sriracha mayo, Roasted Red Pepper Hummus, and Spinach and Herb Hummus with these sweet fritters.