METHOD:

To make the fritter batter first grate the courgette on the rough side of a box grater. Measure it out so that you have exactly 3 cups worth and then add this to a large mixing bowl.

Add the sweet corn into the bowl. Slice the spring onions finely and add these as well. Peel and mince the garlic, or use a garlic press, before adding it to the bowl as well. Mix well to combine.

Add the chickpea flour to the bowl along with the nutritional yeast and smoked paprika. Season liberally with salt and black pepper. Mix really well to combine and coat the vegetables with the dry ingredients.

The mixture might seem a little dry at the moment but set it aside while you make the dipping sauce. During this time the courgette will release a lot of liquid.

To make the dipping sauce combine all the ingredients in a blender. Blend on high until silky smooth and transfer to a bowl. Cover and place in the fridge while you cook the fritters.

Heat a skillet over medium heat with 2 tbsp of your preferred cooking oil. If you wish to make the frying job faster feel free to work with two skillets in one go and prepare a second one the same way you did the first.

While the skillet heats up use a wooden spoon to give the fritter mixture a really good mix. This should allow it to become more moist and well combined.

If you are still finding the mixture too dry add 1 tbsp of plant milk at a time until you reach a uniform and hydrated mixture. Be careful not too add too much liquid as this will not benefit the fritters. See video for texture reference.

Once the pan is hot and the mixture is a good consistency use a large table spoon to scoop a dollop of it into the skillet. Use the back of the spoon to spread the dollop into a round. Repeat until you cannot fit another one in the skillet, I can usually make three at a time.

Fry the fritters for roughly 2-3 minutes on each side or until they become golden. Be careful not to cook on too high of a heat as this will cook the outside before the inside is fully cooked.

Repeat with the rest of the batter, it should make roughly 12 fritters.

Serve with the dipping sauce and maybe sprinkle over some fresh herbs if you have some left from making said sauce. I can also suggest serving a large salad on the side for a well rounded meal.