Vegan Elote Inspired Sweetcorn Fritterseen

Elote inspired cheesy vegan sweetcorn fritters with vegan feta, chipotle mayo, smashed avocado and pink pickled onions

Done in 45 mins

Mia Jacobs

Dish by Mia Jacobs

Twisted: Unserious food tastes seriously good.
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Ingredients

Inspired by the classic Mexican street food snack, Elotes, these fritters are packed with flavour. They'd be great on their own but are transformed by all the toppings - pickled onions for tang, vegan feta (a great vegan sub for Cotija cheese) for a creamy, salty kick, avocado for freshness and chipotle mayo for smokiness. These would make the perfect hangover brunch or lunch on a summers day when you've got friends over! A real treat. Enjoy!

Method

Start by making the batter for your sweetcorn fritters. Mix together all the dry ingredients in a large mixing bowl, then pour in the milk. Stir to combine until you have a thick, wet mixture. Cover and set to one side.

Mash the avocado to your desired consistency then add in all your seasonings. Place the avocado stone into the middle of the mixture to prevent it from going brown! Cover and set aside.

Onto the other toppings. In a small bowl, combine the sliced onions, vinegar, water and sweetener and make sure the onions are almost fully submerged. For the chipotle mayonnaise, combine all the ingredients, stir then season with salt and pepper. Lastly, in a separate bowl, mix together the lime zest, salt and chilli powder. This is your lime chilli seasoning to top the dish with.

Now all the toppings are ready, it's time to fry the fritters. Pour the vegetable oil into a large frying pan, and heat over a medium high heat. Once the oil is hot, dollop in a few large spoonfuls of batter and flatten slightly (we'd recommend frying 3 at a time). Leave the fritters to fry on each side for 3-4 minutes. Remove once golden brown.

Layer the fritters with the chipotle mayo, some crumbled vegan feta and then another fritter on top. Repeat once more then top the whole stack with the avocado, more vegan feta, pickled onions, lime chilli salt and a good glug of hot sauce. Scatter over some coriander and dive in!

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Mia Jacobs

Mia Jacobs

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.

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