Recipe courtesy of Vegan Food Pimp
Vegan Sweetcorn Fritters
Now these are genius! The point of this recipe is to make too many and then you have leftovers which can be sliced as a sandwich filling or eaten cold as a snack, or they make brilliant dumplings for casseroles! It’s the perfect food that just keeps on giving.
The main secret here is the milk you use - I always use almond milk as it is already much thicker than most other plant-based milks so it gives you a head start. I also do not measure anything, but the order you put the ingredients into the bowl is vital. You want to start with the batter and build from there.
What you put into your batter is up to you… You could simply add finely sliced onions and some curry powder and create your own onion bhajis, or you could also add chopped apple, some cloves, some maple syrup (or sweetener of your choice) and create a sweet version which can be served hot with ice cream. My point is, once you have the batter sorted just go crazy with your ideas. This is a perfect recipe for using up all those odds and ends in your fridge and a little goes a long, long way!
You will need:
- Almond Milk - I always use a litre which makes loads but you can use half, or even quarter of this.
- Flour - any flour but you need enough to turn the milk into a batter.
- Spices - depending on what you are making add spices you like as well as plenty of salt and freshly milled black pepper.
- Sweetcorn - tinned is perfect.
- Chickpeas - one jar/tin (you can also use other beans of your choice but note that lentils do not work well) and drain before adding.
- Dried herbs - again, go with your gut but I generally use oregano.
- Paprika - not only adds flavour but gives a good colour too.
- Additions - this is where you can use up odds and ends such as courgette, onion or grated carrot. Remember to finely chop whatever you do use so it cooks through properly. If you are in a rush, use a bag of ready chopped mixed veg - quick and simple.
To make:
In a large bowl, put in your milk and enough flour to create a thick batter. You want it to be the consistency of custard. Now add everything you want and stir. You want to have a bowl that is more filling than batter, so do not worry about adding too much, the more you add the tastier it will be!
I now pop this into the fridge while I heat up the oil. Here you have two choices: a deep fat fryer will produce big fluffy fritters, or a frying pan will create flatter versions – it’s up to you! Put the oven on at around 200 so that as you cook them you keep them hot - they also dry out a little avoiding a greasy fritter!
Take a large spoon and begin either adding to your deep fat fryer (leave the basket in and carefully put the batter in) or spoon into your frying pan. Do not get impatient here, cook a few at a time or you will end up with one massive fritter!
I serve these with a salad and a spicy tomato sauce but you go with what you like best - garlic mayo, ketchup, it is up to you.
Keep any leftovers in the fridge.