Start by draining off your sweetcorn and transferring to a bowl, if you’re using frozen sweetcorn, boil it first according to package instructions.
In a mixing bowl, add gram flour, regular flour, baking, garlic & onion powder, Italian herbs and chilli. Combine with a whisk, then sprinkle in salt & pepper.
On a chopping board, thinly slice onion then cut into small cubes, wipe your tears and set aside.
Add vegan milk to the mixing bowl and combine well with the flour mix to form a batter. Get rid of extra lumps using a whisk.
Add onion and sweetcorn to the mix and combine well, to get an even distribution of sweetcorn throughout.
Heat oil on a small-medium pan, it should be around 2cm deep. Once sizzling, spoon in the fritter mixture with a tablespoon, and slightly flatten to form shape.
The ideal size is a heaped tablespoon. Repeat until the pan is full, leaving a cm or so of space between each fritter.
Cook fritters for around 3 minutes on a medium heat and flip, cooking for another 3-5 minutes before transferring to drain, or a plate lined with kitchen towel in my case.
Repeat the process for the rest of the fritters, then serve with your favourite mains or complementary sides. Enjoy!