By Buffy-Ellen Gill from Be Good Organics.
Did you see our “5 with…” interview with Buffy? You can read it here.
Buffy always uses certified organic, local and fairly traded ingredients wherever possible.
1 onion, diced
2 cloves garlic, crushed
2 tbsp coconut oil
2 1/2 cups (500g/17.6oz) corn kernels, fresh or frozen (2 corn cobs)
1 cup (100g/3.5oz) chickpea (besan) flour*
1/2 red capsicum, diced
1 green or red chilli, finely chopped
1/2 cup (10g/0.4oz) basil, chopped
1 tsp sea salt
3/4 cup (190ml) water
To serve: cashew sour cream, relish, cherry tomatoes, basil leaves, wilted spinach, pan-fried mushrooms, slow-roasted tomatoes
* You can make your own chickpea flour by simply blending chickpeas in a high powered food processor until they’re the consistency of flour
- Pan fry onion in 1 tbsp of coconut oil until translucent. In a bowl, mix the onion with all remaining fritter ingredients, sifting in the chickpea flour and adding the water at the end to ensure there are no lumps.
- For regular sized fritters, use quarter-cup scoops of the mixture, and for nibble-sized, use heaped tablespoons. Pan-fry the fritters in the remaining 1 tbsp of coconut oil over medium heat for 3-4 minutes each side, until golden-brown.
- For the cashew sour cream, blend all ingredients in a blender or food processor until silky-smooth, scraping down the inside of the blender a few times to get a smooth consistency. There should be no lumps of cashews remaining and the mixture should be completely smooth like regular sour cream.
- For nibble-sized fritters, top with dollops of cashew sour cream, relish, halved cherry tomatoes and extra basil leaves.
- To serve as a main, stack 3-4 regular-sized fritters before topping with the cashew sour cream, and then serve with wilted spinach, pan-fried mushrooms and slow-roasted tomatoes on the side.
I love serving these amazing Corn Fritters with my favourite Cashew Sour Cream recipe (which I’ve included), but if you’re short on time then you can substitute avocado to provide that same creaminess. Stack ‘em up high, dollop with sour cream, and accompany with slow-roasted or fresh tomato, panfried mushrooms, wilted or fresh spinach, basil leaves, your favourite relish, or just a simple garden salad. That’s how we eat these most weeks, and as such they’ve become a regular dinner option as opposed to just brunch!
They’re also one of my favourite foods to take as finger food to a party, as you can make them into little bite-sized morsels like I’ve done in the images here. In fact, I’m foreseeing little Mila getting her sticky little fingers on these mini versions pronto!
I hope you’ll try these amazing Corn Fritters and that they’ll become a regular staple in your cooking repertoire. They are honestly one of my favourite recipes, I can’t rave about them enough! So whether you’re stacking or plattering, adding chilli for the adults or sans for the littlies, and using basil, coriander or whatever other herb is lurking in your garden, I hope you will love these little morsels.
Source: Buffy Ellen, Be Good Organics