Elote Inspired Sweetcorn Fritter Stack

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

Done in 45 minutes

Dish by Mia Jacobs

Ingredients

For the sweetcorn fritters

260gtinned sweetcorn, drained

40gvegan feta, crumbled

3spring onions, sliced

1 tspsmoked paprika

1/2 tspchipotle chilli flakes

60gchickpea flour (gram flour)

100mlplant based milk (oat, almond etc.)

to tastesalt and freshly ground black pepper

For the smashed avocado

1large ripe avocado

1small clove garlic, grated

1 small handfulcoriander, finely chopped

1 tbsplime juice

to tastesalt and freshly ground black pepper

For the pickled onions

1/2small red onion

20mlwhite wine vinegar

15mlwater

1 tspagave syrup or vegan honey

For the chipotle mayo

3 tbspvegan mayonnaise

1.5 tspchipotle paste

to tastesalt

For the spiced salt

2limes, zested

pinchflakey sea salt

1/2 tspchilli powder

To finish

300mlvegetable oil

30gvegan feta, crumbled

to garnishfresh coriander

to tastehot sauce

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

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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.