These lovely things I first made at Little Kitchen Cookery School in Bristol. They were so delicious that I just had to recreate them at home. It occurred to me that as their particular recipes uses eggs, could I come up with a vegan alternative. Well I've done just that. Simply by replacing the eggs with chia seeds.
I'll admit, the chia seeds do not bind the mixture quite as well as the eggs do but if you're careful and handle delicately they taste just as good.
Makes 8 fritters
30g of plain flour
1 tbsp of chia seeds
3 tbsp of water
half a tsp of baking powder
175g sweetcorn, divided equally into two portions
Pinch of salt
Pinch of chilli flakes (optional)
Half a tsp of Thyme
Simply put all the ingredients into a plastic bowl or jug, except for one portion of the sweetcorn and the oil. Use a hand blender to blend into a paste. Now add the remaining portion of sweetcorn for texture.
Heat the oil in a pan on a medium to high heat and spoon in table spoon size blobs of mixture into the pan. Turn over gently ensuring they keep their shape. Make sure the heat is not too high that the fritters burn whilst also ensuring they are cooked through before plating up.
Serve with a sweet chilli sauce.