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.
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
Rapeseed oil for pan frying the fritters
Tomato chilli relish
Green salad like rocket or watercress
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.