I have always been a huge fan of corn fritters and would always have them for breakfast at a local cafe we used to go to almost every weekend.
However since going vegan I stopped going as they are just to tempting. But last weekend I thought enough was enough and I needed to make some myself.
My very good friend Nikki (blaney ) from Bed & Broccoli gave me a recipe that was a big winner!! I did alter slightly with a few additions
These are perfect. Crisp on the outside and just enough batter mixture to bind everything together but not to much. full of corn and YUMMY stuff topped with cashew sour cream and Tomato chutney.
Bring on the corn fritters this Easter long weekend I say
What you need
3 Fresh Corn cobs cooked and kernels removed
1/4 red capsicum chopped very fine
1 spring onion chopped very fine
1 cup almond or soy milk
6 tbsp plain flour
2 tbsp ground flaxseed
1 tsp baking powder
½ tsp salt
Oil to fry
Optional 1/2 Tsp smoked paprika
What you do
Mix milk, flour, ground flaxseed, baking powder and salt and whisk until thick. Add remaining ingredients stir and set aside.
Heat a a frypan over medium high heat and add some oil and heat. Drop heaped tbs of mixture into hot oil and cook until golden flip and cook until cooked through. Drain. On paper towel and serve with cashew sour cream and tomato chutney.
Cashew Sour cream
1 Cup raw cashews soaked for 2-3 hours
1 tbs Apple cider vinegar
Juice of 1 Lemon
1/4 cup water
Soak cashews as above and drain water. Add cashew with remaining ingredients into blender and blend until very smooth. I do use a vita mix
Adjust with more juice or vinegar to your taste. Store and use within 3 days