In a Pickle was started in 2011 by Steph Anderson working alone in her home kitchen using her own unique recipes. Today the business has grown significantly and Steph supplies food retailers, shops and restaurants throughout the UK and into Europe.

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Chickpea Sweetcorn Fritters

Chickpea Sweetcorn Fritters

Product used in this recipe

PINEAPPLE HABANERO CHUTNEY

More and more people are taking part in Veganuary every year – and since so many of our products are naturally vegan, we thought we’d celebrate Veganuary this year with a fabulous plant-based recipe. These crispy homemade fritters are packed with flavour, combining the smokiness of chickpeas with sweetness of sweetcorn and a hint of fiery warmth from our Pineapple Habanero Chutney. Serve up with thick slices of fresh avocado and little cherry tomatoes for a healthy recipe that tastes delicious.

Chickpea Sweetcorn Fritters

Ingredients

For the fritters:

  • 1 can of chickpeas
  • 1 small can of sweetcorn (160g)
  • 75g plain flour
  • A pinch of baking powder
  • 2 tbsp Pineapple Habanero Chutney
  • 1 tsp cumin
  • A good pinch of salt
  • Vegetable oil for frying

To serve:

  • 1 ripe avocado
  • A big handful of cherry tomatoes
  • Fresh coriander
  • Lemon wedges (optional)

Instructions

Serves 2-4, depending on how hungry you are

  • First, make the batter for the fritters. Open the can of chickpeas and drain the water inside into a mixing jug – called aquafaba, this liquid has some of the same properties as egg when it comes to binding ingredients, so it’s essential to the batter. With it, mix the flour, baking powder, cumin and salt until you have a thick batter.
  • Next, add the drained sweetcorn and chickpeas to the jug along with the Pineapple Habanero Chutney, and mix really well.
  • In a large frying pan, heat just enough vegetable oil to cover the pan’s surface. Once it’s really hot, add spoonfuls of the batter to make the fritters – they should immediately sizzle and bubble, and should be golden underneath and ready to flip in less than a minute. You’ll probably need to do several batches to use up all the mixture.
  • Finally, peel the avocado and remove the stone, cutting into thick slices. Cut the cherry tomatoes in half and finely chop the fresh coriander. Assemble your salad with the warm chickpea sweetcorn fritters, and serve with lemon wedges to squeeze over the top and extra Pineapple Habanero Chutney if you want a real kick.