Ingredients:

• 2 cups – frozen sweet corn, thawed
• /4 cup – finely chopped Leek greens (can substitute Shallots or spring onions)
• 1/4 cup – finely chopped chives
•

Method:

1. Heat a cast-iron or non-stick skillet and spray evenly with a fat-free vegetable oil spray. Alternately, brush the surface lightly with a thin coating of oil.
2. Mix all the ingredients, adding the water slowly, until you have a batter that’s fluid but firm enough that you can scoop it up with your fingertips and drop into a skillet.
3. Drop enough fritters into the pan so you have fritters that are thin, almost pancakey, because you want them to cook through. Cook on medium heat until the bottom turns a rich golden-brown.
4. Flip over and cook the other side until golden.
5. Serve hot with a chutney or ketchup.
6. Recipe courtesy: Holy Cow Vegan