Elote Fritter Bites

Crispy Elote fritters, an ode to our favourite Mexican street food snacks.

30 minutes cook

Serves 3

Mia Jacobs

Ingredients

For the fritter mix

285gtinned sweetcorn, drained

70gvegan feta, crumbled

2-3 (or 65g)spring onions, thinly sliced

15gfresh coriander, roughly chopped

1 tspground paprika

1 tspgarlic granules

1/2lime, juice

1 tsphot sauce

65ggram flour

1/2 tspbaking powder

1 tbspwater

1 tspsalt

To assemble

500-750mlvegetable oil

1spring onion, thinly sliced

2 tbspvegan mayo

1-2 tsplime juice

25gvegan feta

1 tsptajin

The perfect marriage of corn, salty crumbly feta-style cheese, fresh coriander, lime and spring onions all mixed together with chickpea flour to form a delightfully crispy fritter.

Method

Mix together all the ingredients for the fritters in a large mixing bowl, adding more flour if needed to help stick the mixture together.

Heat the oil in a deep frying or saucepan (being careful not to fill over half way) over a medium heat.

Roughly shape the mixture into balls, the more rustic the better so there are extra crispy bits.

Once the oil is hot, gently lower a few balls into the boil, ensuring they don't stick to the bottom.

If deep frying, fry for around 5-6 minutes. Remove once golden brown. If shallow frying, use a non stick pan and make turn the fritters to ensure both sides are golden brown.

Mix the mayo and lime juice in a small bowl then drizzle over the fritters, top with spring onions, crumbles of vegan feta and some tajin.