About 3 weeks ago I was at the fruit and veggie stall on the edge of town to buy kale for our duckling, Matilda & Adelaide. I noticed that they had cobs of corn on sale, 5 for $2. I think anyone would agree that is a huge bargain so I absolutely had to buy them.
Klutch doesn’t like chewing on a cob of corn quite as much as I do so I had to figure out what I was going to do with them.
First of all I discovered that Matilda and Adelaide do not like corn. They turned their little beaks up at it and walked away. This was a better reaction to the day we gave them some grated carrot to try. They were actually scared of it and jumped back! Anyway, I had better move on from the girls because I’m like a proud little Mumma with my ducklings and I could talk about them all day!
So, I decided to make corn fritters. I cannot remember that last time we had them – years probably and I don’t know what recipe I used at the time so I made up one. Happily it was one of those rare, ‘it worked the first time’ kinds of recipe (unlike the rock hard sultana and oat cookies I made last night!).
I wanted something fresh and summery to serve with it and I didn’t want to have just a usual salad so I made an avocado salsa which was delicious and looked so pretty. I need to invite friends over for lunch just so I can serve this! The avocado salsa can also be found in my last post here: http://www.myveganplate.com/avocado-salsa/
- CORN FRITTERS
- 3 cobs of corn – kernels removed (2 cups)
- 4 spring onions, finely sliced
- ¼ cup red capsicum, finely chopped
- ½ cup coriander (cilantro) finely chopped
- 1 tbsp nutritional yeast
- ½ cup plain flour
- ½ cup almond milk
- ½ tsp baking powder
- ½ tsp sea salt
- Pepper to season
- olive oil or vegetable for cooking
- Place all ingredients in a bowl except for flour, baking powder and milk. Mix well. Combine baking powder into flour and sprinkle over rest of ingredients. Mix well. Pour almond milk over top and mix until all combined. You might have to get your hands into the mixture to make sure that the flour is well incorporated.
- Use about 1 tbsp of mixture for each fritter. Shape into a ball and then flatten until quite thin. Place on baking paper until ready to cook. If you have time, put in fridge for about ½ hour which helps make sure they don’t fall apart when cooking.
- Heat oil in a pan. You only need enough oil to cover the base of the pan. Once hot, add a few of the fritters and flatten a little in the pan with an egg flip. Cook for 2-3 minutes (or until browning) then flip and repeat on the other side.
- When cooked, place on paper towel until ready to serve. You will probably have to cook 2 or 3 batches depending on the size of your pan.
- Serve with avocado salsa (they are also pretty good the next day on a sandwich with tomato sauce (ketchup)!
- 2 large avocadoes chopped into small cubes
- ¼ red onion – finely chopped
- 1 baby cucumber - finely chopped (or a small piece of regular size cucumber chopped)
- 1 piece of red capsicum (about 1 inch wide) - finely chopped
- ½ cup coriander (cilantro), finely chopped
- 6 cherry tomatoes (or 1 ripe Roma tomato) chopped into small pieces
- Juice of ½ lime
- Large pinch of sea salt
- pepper
- Add all chopped ingredients to a bowl. Add lime, sea salt and pepper and mix gently so you don’t squash the avocado. Put on a serving platter to serve.
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