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RECIPE: Corn Fritters 💚

Aisling Tuck

We made these corn fritters recently for a yoga brunch we hosted and they went down really well amongst vegans and non-vegans alike! They're like little savoury pancakes and are so versatile - you can eat them with pretty much anything. We served them with tomato relish, avocado and salad but they would also be amazing with hummus and tzatziki or with indian chutneys and curries. The chickpea flour is full of protein and so is a great way to replace eggs. You can also replace the sweetcorn with peas or go half and half if you like.

Time: 10 minutes

Makes: 4-8 depending on how big you make them, serves 2.

Ingredients:

1 cup/90g chickpea flour

3/4 cup/180ml water

1 340g can sweetcorn

1 tsp garlic powder

1 tsp onion powder

1 tbsp dried mixed herbs

1/2 tsp sea salt 

Olive oil, for frying

Method:

Mix the flour and water together in a big bowl til smooth, then add the rest of the ingredients bar the oil and mix. You should have a thick batter, more like corn coated in batter rather than a pancake mix with a bit of corn in it. 

Heat a non-stick pan onto medium and add a little olive oil. Bit by bit add the mixture and shape into circles. Fry on each side for about 3 minutes then flip and repeat. You will need to do this in a few batches depending on the size of your pan. You can keep them warm on a plate with a tea towel over it while the next batch cooks. Serve immediately with your choice of sides. The make great leftover lunches too, no need to reheat.

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