Elote Fritter Bites

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

Done in 30 minutes

Serves 3

Dish by 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.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.