Having this handy recipe means plenty of tasty corn fritters whenever the craving calls. Enjoy the harissa, chili, lime, spring onion, and vegan buttermilk in the fritters. And cut the sweet spiciness with your homemade cashew and avocado dip.
Ingredients
For the fritters
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tbsp harissa paste
- 80 ml almond milk
- 120 grams flour
- 5 grams fresh coriander
- 2 x 200 grams can of sweetcorn drained and rinsed
- 1 lime
- 1 red chili
- Olive oil for frying
- Salt and pepper to taste
- 2 spring onions
For the dipping sauce
- 1 handful of coriander chopped
- 30 grams cashews
- Splash of almond milk
- 2 spring onions ends removed
- 1 large avocado
- 1 lime
Instructions
Make the buttermilk
- Place the almond milk in a bowl and stir through the juice of 1 lime.
- Place to one side for at least 15 minutes to thicken.
Make the fritter batter
- Once the buttermilk has thickened, place one can of drained sweetcorn into a powerful blender or food processor.
- Add the buttermilk, gram flour, paprika, cumin, harissa paste and a pinch of salt and pepper.
- Blend until the mixture comes together to form a smooth, thick batter.
- Finely slice the spring onions and coriander.
- Deseed and finely chop the chili.
- Add the sliced spring onions, chopped chili, coriander and the remaining can of sweetcorn to the mixture and pulse a few times to mix everything together.
Set the mixture
- Spoon the mixture into a large bowl, cover and place in the fridge to thicken for at least 10 minutes
While the mixture is thickening, make the dip
- Place the avocado, the juice of 1 lime, cashews, coriander, almond milk, spring onions and a pinch of salt into a powerful blender and blend until the mixture creates a smooth, creamy dip - adding a dash more almond milk as needed until you get the consistency you like best.
Cook the fritters
- Place a large frying pan over a medium heat and add a generous glug of olive oil.
- Once warm, spoon out large tablespoons of the batter in to the pan, pushing the mixture off with your finger and flattening slightly with the back of a spoon to make a disc.
- Cook on one side for 2-3 minutes until golden and crispy, before flipping over and frying for the same time. Repeat this process until you have used all of the mixture and you have all of your fritters.
- Serve the fritters on a large serving plate, alongside the creamy avocado dip.