In a large bowl, add the corn making sure it’s been drained really well.

In a smaller bowl, add the gluten free flour, almond meal, baking powder, spices and nutritional yeast and whisk together. Add the dry ingredients to the bowl with the corn kernels and use a rubber spatula to mix together.

Add in the eggs and oat milk and mix together until a thick batter forms.

Heat a large frying pan on the stove over medium heat with approximately a tablespoon of olive oil. Once the oil is hot add ¼ cup of batter to the pan per fritter. Depending on the size of your pan you may need to do this in batches. I usually cook 3 at a time. Once the bottom is golden (about 3 minutes) flip and cook the other side for about 2 minutes until golden brown. Remove from the pan and set aside on a plate with a paper towel to absorb any excess oil to prevent the fritters from becoming soggy. Repeat until all batter has been used.

I prefer to eat them straight away while hot, but you can also eat them cold if you want. Store any leftovers in the fridge for up to 3 days.