These fritters are so yummy and a huge bonus is that they are gluten free and vegan! I made them a few weekends back and it was a big hit with the family.
INGREDIENTS
5 fresh corns on the cob
½ cup chickpea flour
¼ cup coarse corn grits
¼ cup corn flour
2-3 green chillies, chopped
5-7cms piece of ginger, chopped
4 shallots finely chopped
Salt
Rapeseed oil for pan frying the fritters
To serve:
Tomato chilli relish
Avocado
Green salad like rocket or watercress
METHOD
Scrape the corn kernels from the cobs.
Put the kernels from three of the cobs into a food processor along with chillies, ginger and salt. Process into a coarse mix, until the kernels come together. Remove to a large bowl.
Mix in the remaining kernels, along with the flours and shallots. Check for seasoning.
Heat a fry pan with vegetable oil of your choice. When hot, using a ladle, pour a ladle full into the pan. Depending on the size of your pan, you can cook three to four at a time for three to four minutes on each side. Repeat until all the corn mixture is used up. You will have 12-14 pieces.
To serve, I made a salad with apple and water cress with a vinaigrette dressing. I served along with the tomato relish, coriander chutney and avocado. Serves 4.