Easy Dinners

Vegan Corn Fritters by . Without a doubt, there’s something joyful about simple…

Vegan Corn Fritters 🌱💚😋
Without a doubt, there’s something joyful about simple foods. And that’s where these sweetcorn fritters really shine. They’re tasty and uncomplicated, and can virtually always be made with foods leftover in the cupboard.
They’ve done all the testing for me and are great at explaining the why behind each ingredient. One thing they made clear when making fritters: the fewer the fillers the better. (And the second photo is another try.) 🔹 Ingredients
½ cup (75 grams) raw cashews soaked overnight
¼ cup (60 ml) 60 ml water plus more as necessary
1 – 2 chipotle peppers in adobo sauce
1 tablespoon maple syrup
¼ cup (32 grams) all-purpose flour
2 teaspoons lime juice
3 cups (525 grams) canned (and drained) or frozen (and thawed) corn*
2 green onions chopped
¼ cup (15 grams) chopped cilantro
1 clove of garlic grated
1 teaspoon salt
A few grinds of pepper 🔹Instructions
Start with the sauce. Combine the cashews, water maple syrup, chipotle peppers and lime juice in a small food processor. Add more water as necessary to make a smooth sauce. Refrigerate until ready to serve.
Put half the corn into the food processor and puree. Transfer to a bowl and combine with the remaining whole corn kernels, flour, green onion, cilantro, garlic, salt and pepper.
Heat a non-stick pan over medium heat (you can use a bit of oil if you’re not a fat-free vegan). Use your hands to make balls of 1 ½ to 2 tablespoons of the batter. Place them into your pan and flatten with a spatula. Fry, flipping from time to time, until they are golden brown on both sides. Remove to a wire rack and allow to cool to the touch before serving.
Serve with the maple-chipotle sauce and a sliced avocado. Enjoy 💕

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