Step 1

Heat a tbsp of vegan butter in a pan on medium-high heat. Add the corn and fry for a couple of minutes until charred and browned, stirring frequently. Turn off the heat.

Step 2

In a bowl add the spring onion, chives, baking powder, smoked paprika, garlic powder, chilli flakes, salt and vegan cheese. Mix well.

Step 3

In a separate small bowl whisk together the chickpea flour and plant milk until it forms a thick batter.

Step 4

Add to the dry ingredients along with the charred corn and mix well. Leave to sit.

Step 5

Heat some oil in a large non stick frying pan on medium-high heat.

Step 6

Make the dip by mixing all the ingredients together. Taste and add more pepper if you want.

Step 7

Take a cookie scoop or heaped tbsp of fritter mixture and place in the frying pan. Gently push down on top with a spatula. Repeat until you have 3-4 in the pan, depending on the size of your pan, don't overcrowd it.

Step 8

Fry for 1-2 minutes on each side until golden brown. Flip carefully with a spatula.

Step 9

Place cooked fritters on some kitchen roll to drain excess oil.

Step 10

Serve with lemon pepper mayo and enjoy!