Vegan Corn Fritters with Tomato-Avo Salsa

January – a perfect excuse for resetting mind and body post-Christmas!

Whilst there are many of you out there attempting Veganuary, instead I’m upping my running, committing myself to more blogging time and eating/drinking cleaner (see my full ‘new year’s resolution’ post here). I did a month of being vegan a couple of years ago and last Jan did ‘veggie January’ before cutting all meat out of my diet towards the end of last year. And how great I feel for it – so total respect for those of you giving it a go.

In keeping with many of you eating vegan food this month, and having got a couple of great vegan cookbooks for Christmas I am going to be sharing a few of my favourite new recipes this month!

So without further ado, I bring you ‘corn fritters with tomato and avo salsa’ – from Rachel Ama’s ‘Vegan Eats’. Can I just say that these turned out WAY better than I thought they would, and if I’m allowed to gloat a little bit, looked as though they should have been served at an edgy brunch spot in Hackney. V photogenic and v tasty is all I have to say!

Ingredients

Makes 8 fritters

 For the Corn Fritters
Kernels from 1 corn on the cob
100g courgette, coarsely grated
150g peeled butternut squash, coarsely grated
100g polenta
1 tsp. paprika
1 tsp. ground cumin
2 spring onions, finely slices
Small handful of coriander leaves, roughly chopped
100ml oat milk
3 tbsp. self-raising flour
2 flax eggs (2 tbsp. ground flaxseeds + 6 tbsp. water)
Salt and pepper
½ fresh chilli, deseeded and finely chopped (optional)
Olive oil, for frying

 For the Salsa
2 large tomatoes, roughly chopped
1 avocado, chopped
1 red onion, finely diced
Small handful of coriander leaves, roughly chopped
Juice and zest of 1 lime
2 tbsp extra-virgin olive oil

Method:

– Place all the ingredients for the fritters in a large bowl, season with salt and pepper and mix well until all is combined. (Don’t worry if the mixture feels a bit wet as you mould the fritters, however if too dry/thick add a little more milk.)

– Heat a little olive oil in a large, non-stick frying pan. Add 2 tbsps. of the mixture to the pan and flatten slightly (or, I personally find it easier to mould the fritters with my hands and ensure they are stuck together.)

– Fry over medium heat for 2-3 minutes or until crispy and brown on the bottom, then flip over and cook for a further 2-3 minutes until crisp and golden.

– Repeat with the remaining mixture, cooking in batches and adding more oil to the pan as needed.

– Keep the fritters warm on a baking tray in the oven on low heat while you finish making them.

– Meanwhile, mix all the ingredients for the salsa in a bowl, season with salt and pepper and serve with the fritters.

Enjoy!

IH xo

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