Vickys Sweetcorn Fritters

• 120 grams gluten-free / plain flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp baking soda
• 1 tbsp vinegar
• 150 ml light coconut milk / milk of choice plus 1 tbsp
• 1 tbsp sweet chilli sauce
• 2 tbsp finely chopped parsley
• 200 grams cooked but cooled sweetcorn
• 4 tsp oil for frying

1. Sift the flour, baking powder and salt into a bowl
2. Mix the baking soda, vinegar and extra tbsp of milk until frothing then add to the rest of the milk in a jug, also adding in the chilli sauce and parsley.
3. Mix well
4. Add the milk mix to the flour, add the sweetcorn and stir together quickly
5. Heat 1 tsp of the oil in a frying pan then using 2 tbsp of batter per fritter, spoon 3 fritters into the pan
6. Fry until the surface starts to bubble then turn, making sure the underside is a nice golden brown, and cook through
7. Repeat for the rest of the batch.
8. Serve with more chilli sauce, guacamole or even bacon/bacon substitute.
9. Mix makes 12 fritters
10. You can make sweet fritters by adding 1 tsp vanilla and 30g sugar.
11. Leave out the chilli sauce and parsley!

flour, baking powder, salt, baking soda, vinegar, light coconut milk milk, sweet chilli sauce, parsley, sweetcorn, oil

Taken from cookpad.com/us/recipes/332967-vickys-sweetcorn-fritters (may not work)