Recipe: Sweet Corn Fritters
Yes, school has started, labor day happened and I am going to see the swifts tonight. These are absolutely signs of fall but summer’s not over yet, people! Tomatoes and corn are at their peak right now and if that’s not an indication that summer is still lingering than I don’t know what is. I am so incredibly not ready to transition into colder temperatures and shorter days and am hanging on as best I can. This recipe is sure to keep you in a summer set of mind! Enjoy!
Sweet Corn Fritters with Basil Avocado Cream
Makes 8 fritters
- 3 cups fresh corn (from approximately 3 ears of corn)
- 2 flax eggs (2 Tbsp ground flax, dissolved in 6 Tbsp water)
- 3 scallions, sliced
- a pinch of chilli flakes
- 1 tsp smoked paprika
- ½ tsp baking soda
- ½ cup rice flour
- salt and a little ground black pepper
- Vegan Earth Balance butter or any neutral oil for frying
- 1 recipe Basil Avocado cream
Basil Avocado Cream
- 1 ripe avocado
- 1/4 cup packed fresh basil
- Salt and pepper to taste
- 1 tsp fresh lime juice
- water as necessary to thin
Place half the corn in a food processor with flax eggs and green onion and blend until mostly smooth. Add remaining ingredients and pulse to form a thickish batter. Transer to a large bowl and stir in reserved corn.
Heat a little butter or oil in a heavy frypan and add 1/4 cup batter per fritter. Cook until golden brown and cooked through (2-3 minutes each side), adding butter or oil between batches as needed. To make avocado cream, place all ingredients except water in food processor. If you prefer an evenly textured sauce, let food processor run while drizzling in water until you reach your desired consistancy. For a chunkier version, pulse several times, adding small amounts of water if needed to get the blender running. Top fritters with avocado cream and serve.