Vegan Corn Fritters
1 cup fresh or frozen corn kernels (thawed if using frozen)
1 cup chickpea flour (besan)
1/4 cup finely chopped red onion
1/4 cup finely chopped bell pepper (any color)
2 tablespoons finely chopped fresh cilantro
1 teaspoon baking powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric powder
Salt and pepper to taste
1/2 cup water
2 tablespoons lemon juice
Vegetable oil for frying
In a large mixing bowl, combine chickpea flour, baking powder, ground cumin, smoked paprika, turmeric powder, salt, and pepper.
Add water and lemon juice to the dry ingredients, and whisk until you have a smooth batter.
Add corn kernels, chopped red onion, bell pepper, and cilantro to the batter. Mix well to combine.
Heat vegetable oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil, making small fritters. Fry until the edges are golden brown, then flip and cook the other side until golden brown and crispy.
Remove the fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Repeat the process until all the batter is used.
Serve the vegan corn fritters warm with your favorite dipping sauce, such as a vegan aioli, salsa, or guacamole.