Corn fritters come in all shapes, sizes, textures, and consistencies. I grew up with fried chunks of cornmeal (i.e. hush puppies) as an integral part of my Southern American diet.
I've traveled in Latin America, where pupusas and arepas are commonplace.
I'm now living in Australia, where a brunch menu is considered incomplete without corn fritters of some sort.
The ingredient is present in many cuisines, as it is relatively inexpensive and easy to come by, but that doesn't mean corn is an inferior dietary component.
Corn is rich in vitamins, minerals and antioxidants. These corn fritters in particular are full of protein, fibre and flavour, featuring whole chunks of sweet corn plus a creamy salsa dipping sauce. I fried mine, but for a less-oily option, you can try to bake them in the oven.
However you take your fritters, I hope they offer the same dose of nostalgia that they offered me. And if it's a pretty fresh concept for you, maybe this will be the start of a new favorite dish!
YIELDS
16-20 pieces
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 slab (about 4 oz.) firm tofu
- 1 cup non-dairy milk
- 2 cans corn kernels, drained
- 1 tbs. dried basil flakes
- 1 tsp. ground black pepper
- 1 tsp. pink salt
- 1 tsp. ground coriander
- 1 tsp. cane sugar
- 1/4 tsp. chilli powder
- 1 cup all purpose, unbleached flour
- 2-4 tbs. neutral oil (like sunflower)
- 1/4 cup vegan mayonnaise
- 3-4 tbs. chunky salsa
Directions
1. Combine tofu, milk and 1 can of corn in food processor or blender.
2. Blend until smooth.
3. Fold in second can of corn, then add basil, pepper, salt, coriander, sugar and chili.
4. Mix until all spices are evenly mixed, then whisk in flour until no lumps remain
5. Heat 1-2 tbs. oil in skillet on high heat.
6. Drop batter onto skillet about 1/4 cup at a time, frying evenly on either side.
7. Once cooked, remove from pan and continue until all batter is used (adding more frying oil as needed).
8. Combine mayonnaise and salsa to dollop on top of fritters or serve on the side.
9. Plate up and enjoy!
