Before I came to New Zealand I had never heard of such things as corn fritters. But the word alone made my mouth water. Today I decided to give this classic kiwi dish a try.
Traditionally it consists of corn and flour (and egg), but I decided to add some fresh capsicum, chopped onion and chilli flakes to pep things up a bit. My corn fritters are gluten-free and vegan – no egg needed here 😉
I served them up with sauteed carrots and fresh raw parsley sauce which also contains fresh garlic and lemon juice. It is great to pimp up your immune system at this time of the year. It is a great thing to have in summer too 🙂
For 4 portions you’ll need:
For the fritters:
1 can (approx. 240g) whole sweet corn kernel
1/2 cup (75g) buckwheat flour
1/2 cup (75g) brown rice flour
2 tablespoon fiber husk
1 teaspoon baking powder
1/2 teaspoon salt
1-2 teaspoon ground paprika
1/3 teaspoon chilli flakes
1/2 onion
1 small capsicum
1/2 cup water
some cooking oil (I prefer coconut-oil)
For the sauteed carrots:
2-3 carrots
some cooking oil
salt & pepper to taste
For the parsley sauce:
1 bunch parsley
3/4 cup (110g) cashews (soaked in filtered water for at least 6 hours and then drained)
1/2 cup water
1/4 onion
2-3 garlic cloves
1 teaspoon mustard
salt & pepper to taste
1 tablespoon fresh lemon juice
Preparation:
1. Best to start with the carrots. Cut them in finger-long segments, halve them and slice them into fine strips.
2. Heat some oil in a non-stick frying pan and let the carrots cook on very low heat, stirring occasionally. When the carrots are cooked, add salt and pepper to taste.
3. For the corn fritters, mix the dry ingredients (buckwheat flour, rice flour, fiber husk, baking powder, salt, ground paprika, chili flakes) in a medium sized bowl. Whisk it to make sure it is mixed well.
4. Chop the capsicum to small cubes. Peel and chop the onion into fine cubes. Add the can of sweet corn kernels (including the fluid) with capsicum, onion and 1/2 cup water to the flour mix. Stir well.
5. Heat some oil in a non-stick frying pan and pour heaped tablespoon portions into it, frying the fritters on both sides until golden-brown.
6. For the parsley sauce, blend the cashews with water to a very fine cream. Then add parsley and blend until you’re happy with the consistency. Stir in minced garlic, finely chopped onion, mustard, salt & pepper to taste and add the lemon juice (this helps to enhance the flavour and also improves absorption of iron from the parsley).
Enjoy! 🙂
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
