Corn and Zucchini Fritters

Fritters close 2

I had a fridge full of ears of corn and wanted to try something different with them. The word FRITTER just kind of appeared in my mind, which is weird because I had literally never made any kind of fritter before. I did a bit of reading online to get a sense of what to do (though I was really surprised at the variation in recipes; some with flour, some without, some with liquid, some without….). Then I just kind of went for it and was so pleasantly surprised at how well these turned out. I whipped up a quick avocado dipping cream to go with them. I think these delicious and very easy fritters will become a regular menu item!

I’m sure these would lend themselves to lots of variations, especially with different fresh herbs or seasonings. I used chickpea flour mainly because I’ve been wanting to try working with it, but I think almost any flour would work pretty well (Note: depending on which flour you use, they might not be gluten-free anymore).

roasted corn

To roast corn on the cob, remove the outer husks so that a few leaves remain covering the corn and cook in oven at 400 degrees for about 40 minutes or until done.

Yield: about 10 fritters

  • Kernels removed from two cobs of roasted corn (see above), or use 1.5 cups canned or frozen
  • 1 medium zucchini, grated
  • 1 handful chives, chopped
  • 1 cup chickpea flour (would probably work with other flours too!)
  • ½ cup water
  • Tabasco to taste
  • Salt and pepper to taste
  • Coconut oil for frying

Add corn, grated zucchini, chives, and flour to a mixing bowl and combine well. Add a few dashes (or more!) of Tabasco, then start adding the water gradually while stirring the mixture. You may need a little more or less than half a cup; just aim for everything to be moistened into a batter that will at least sort of stick together when you scoop some up with a spoon.

Fritter batter

Heat about a teaspoon of coconut oil over medium heat (about 6) in a nonstick frying pan. Drop large spoonfuls of the corn mixture into the pan, using the back of the spoon or a spatula to flatten them out a bit. Cook until golden on one side, about 4 minutes, then flip and continue to fry until cooked through. Add another teaspoon of coconut oil to the pan for each new batch. Place finished fritters on a paper towel until ready to serve.

Fritters cooking

Serve with the avocado cream or with hot sauce, chutney, or vegan sour cream.

For the avocado cream:

  • 1 avocado
  • Juice of one lime
  • ¼ cup of nondairy milk (just enough milk to get it all to purée to your desired consistency).
  • Salt and pepper to taste
  • Small handful of chopped cilantro

Add all ingredients except chopped cilantro to a high-speed blender. Blend, then fold in chopped cilantro.

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Vegan Raita

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I love Indian food and curries.  Before I gave up dairy and eggs, I was a maniac for yogurt with curry.  I’m not exaggerating when I say that I used eat up to half a tub of yogurt with a curry meal.  Sometimes I’d step it up a notch and make raita, a yogurt-based side often served with Indian curry.  But whether it was plain yogurt or raita, I was addicted to that cool creamy side with my spicy curry.

Since yogurt became off-limits, I have virtually ceased making curry at home.  I actually just noticed this a few days ago when I was trying to figure out what to make for a quick dinner and thought of curry.  My next thought: I can’t remember the last time I made curry!  I suspect this is because without the yogurt side, curry lost some of its appeal, and the idea of eating it without my beloved yogurt/raita made me feel a bit deprived.

I recently decided to make my first dhal and chose this recipe from The Taste Space (it was fantastic!).  This provided a perfect opportunity to experiment with a vegan raita.  I decided to use a tofu base because I thought it would really give some room for the mint and cucumber flavours to shine.  It turned out so beautifully that I feel like my life with curry can now begin anew, perfectly balanced with delicious raita.  Plus, it whips up in a just a couple of minutes.

Yields about 2 cups

  • 1 cup silken tofu
  • 2/3 cup roughly chopped cucumber + 1/2 cup finely chopped cucumber
  • 1 large garlic clove
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh mint leaves
  • 1/4 teaspoon cumin

Place all ingredients except the finely-chopped cucumber in a food processor or blender and blend until very smooth.  Fold in the finely-chopped cucumber.

Serve at room temperature or chilled, with Indian food of all kinds, samosas, veggies, or pita chips.