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!
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!
