Sometimes I want something which has a bit of “fast food” character and for that I think these totally healthy corn fritters are perfect. This summer I’ve been enjoying them with potato salads, coleslaws and other veggies. I think that still works in the fall but go for a warm potato salad and some spicy chutney to go with these colourful and flavoursome corn fritters.
This recipe also include red bell pepper, onion, garlic and coriander for added flavour and nutrients. The red pepper has a different phytonutrient profile to corn which broadens the nutritional spectrum of these fritters. Eating onion has been proven to lower the risk of developing several cancers. To continue listing health benefits coriander heSometimes I want something which has a bit of “fast food” character and for that I think these totally healthy corn fritters are perfect. This summer I’ve been enjoying them with potato salads, coleslaws and other veggies. I think that still works in the fall but go for a warm potato salad and some spicy chutney to compliment these colourful and flavoursome corn fritters.
Now, let’s talk a bit about garlic. Garlic has been used in human society for medicinal purposes for a very long time and does boost the immune system and ward off colds. It aids in healthy cholesterol keeping, can and alzheimer’s disease, helps in detoxifying from heavy metals in the body and it can reduce blood pressure. These are all perfectly good reasons to include garlic in your diet and these corn fritters do just that.
To combine the ingredients I use fine polenta and gram flour (from chickpea) as well as a plant based milk such as almond which help add to the protein content and make them stick together. All in all I think these are great for a hearty meal which still keeps summer in your thoughts!
Makes 10-12 fritters.
Active cooking time 45 min, total cooking time 60 min.
3 corn cobs / 2 cups sweet corn kernels
1 red bell pepper
1 red onion
1 bunch coriander
3 garlic cloves
1 cup corn flour/fine polenta
¾ cup gram/chickpea flour
1 ¼ cup almond milk (or other plant milk)
Coconut oil for frying
Preheat oven to 160 degrees celsius.
Remove corn kernels from cobs and place in large bowl
Add finely chopped onion, pepper and coriander.
Add minced garlic and salt and pepper to taste.
Mix and then add flours, mix again.
Add milk and mix until combined (it will not be a solid batter but slightly loose in consistency, it will firm up when fried).
Warm a frying pan and add a tsp coconut oil.
Place dollops of mixture in pan, flattening them to patties.
Fry each side on medium heat for roughly 5 min.
Place patties on baking sheet and bake in oven for 15 min.