Step 1

Place chickpea flour, ground flaxseed, seasonings and water into a mixing bowl. As this mixture sits, the chickpea flour and the flaxmeal work their magic and thicken this batter.

Step 2

Chop your fresh ingredients: dice the poblano, mince the garlic, chop the chives.

Step 3

If using canned corn, open and drain well to avoid adding excess water to your batter. If using fresh corn from the cobb, cook the corn and use a knife to carefully remove the kernels.

Step 4

Add all fresh ingredients into the batter, stirring well so that all surface area of the corn and peppers are coated in the batter.

Step 5

Heat a skillet with oil at medium heat.

Step 6

I use a 1/3 cup to scoop batter onto the hot pan. In my cast iron I can usually cook 3 fritters at a time. Use a spatula to gently flatten the batter into a disk shape and leave for 3-4 minutes. When they are ready to flip, you’ll notice air bubbles and the edges drying out (a matte appearance). If you try to flip the fritters too early they are more likely to stick. ** Note: I use a new, clean spatula for flipping!

Step 7

After flipping, cook the fritters an additional 2-3 minutes.

Step 8

Remove from pan and set aside to cool. Enjoy these with your preferred dipping sauce!