As the weather warms up, I find myself less interested in heavy meals and more drawn to lighter meals and crunchy snacks. So, in that spirit, I give you vegan corn fritters! You can easily make this without gluten by using a gluten-free flour. And as usual, this recipe is another way to use one of Ann-Marie’s Jamaican sauces!
Ingredients:
- ½ cup all-purpose flower (or your favourite gluten-free flour)
- ¼ cup cornmeal
- 1 TBSP corn starch
- 1 tsp baking powder
- ¾ tsp salt
- ½ tsp cumin
- ½ tsp onion powder
- 1 tsp garlic powder
- Fresh cracked black pepper – to your taste
- ½ cup non-dairy unsweetened milk (a little bit more milk might be needed)
- 1 cup frozen whole corn kernels (defrosted and as dry as possible.)
- 1 tsp Ann-Marie's Jamaican Hot Sauce
- ⅓ cup diced red bell pepper (optional)
- 2 green onions
- ½ tsp dried thyme
- Canola oil – to fry fritters
Directions:
- In large bowl add all dry ingredients, then whisk to incorporate.
- In glass measuring cup, add milk, hot sauce and stir.
- Create a well and pour in some of the milk mixture and whisk. Gradually whisk in all the liquid. The batter is supposed to be thick, so if it looks dry add a little bit more milk.
- With a rubber spatula, slowly fold in the green onions, corn, and thyme. Set batter aside.
- Ready a plate with paper tower and set it aside.
- Place large non-stick skillet on stove over medium high heat, and add some canola oil.
- When oil is hot, scoop about ⅓ cup of batter into skillet, and slowly flatten the mound of batter. Add enough scoops of better, but do NOT overcrowd the skillet. Give each fritter enough room to fry and get crispy.
- Repeat until all the fritters are fried. Again, remember not to overcrowd.
- Fritters should be golden brown and crispy.
Serve hot with your favourite dip, or not. They are excellent on their own!
Enjoy!
