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Corn Fritters with Tomato & Avocado Salsa by Rachel Ama from Vegan Eats (Ebury Press)

Crispy corn fritters, packed with veg & polenta & served with a juicy tomato & avocado salsa – a perfect pairing

Makes 8 fritters

Prep time: 25 mins

Cooking time: 15 mins


For the corn fritters

Kernels from 1 corn on the cob

100g courgettes, coarsely grated

150g peeled butternut squash or carrots, coarsely grated

100g polenta

1 tsp paprika

1 tsp ground cumin

2 spring onions, finely sliced

½ fresh red chilli, deseeded & finely chopped

Small handful of fresh coriander leaves, roughly chopped

100ml oat milk, plus extra if needed (to make your own, see below)

3 tbsp self-raising flour

2 flax eggs (see below)

Olive oil, for frying

Salt & black pepper

For the tomato & avocado salsa

2 ripe tomatoes, roughly chopped

1 avocado, chopped

1 red onion, finely diced

Small handful of fresh coriander leaves, roughly chopped

Juice & grated zest of 1 lime

2 tbsp extra-virgin olive oil


Place all the ingredients for the fritters in a large bowl, season with salt & pepper & mix with a wooden spoon until everything is combined, adding a little more milk if the mixture seems too thick.

Heat a little olive oil in a large, non-stick frying pan. 

Add 2 tbsp of the mixture per fritter & then flatten slightly to about 1cm thick.  

Fry over a medium heat for 2-3mins or until crispy & brown on the bottom, then flip over & cook for another 2-3mins until crisp & golden on the other side.  

Repeat with the remaining mixture, cooking in batches & adding more oil to the pan as needed.  

Keep the fritters warm on a baking sheet in the oven on a low heat while you finish making them.

Meanwhile, mix all the ingredients for the tomato & avocado salsa in a bowl, season with salt & pepper & serve with the fritters. 

Flax Egg 

Best for binding (makes the equivalent of 1 egg)

1 tbsp ground flaxseeds

3 tbsp water

Mix together the ground flaxseeds & water in a bowl & allow to sit for at least 10mins until it becomes gel-like in consistency.

Oat Milk

Makes about 1.25L

100g rolled oats

1 litre water

Pinch of salt

Cover the oats in water in a bowl & leave to soak for at least 1 hour.

Drain the oats, then tip them into a high-speed blender or a food processor, add the water & the salt & blitz until smooth. Take care to not over-mix as the heat from the blender/processor blades can cause the oats to warm up & begin to cook, thus changing the texture of the milk & making it slimy.  

Once blended, strain the milk through a muslin cloth into a bowl. 

Squeeze the cloth to extract all the liquid & discard the pulp left behind.  

Pour the milk into an airtight container & store in the fridge for up to 4 days. (Nigel says if you don’t have a muslin cloth, use a coffee filter).

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