This is a very versatile recipe. You can substitute or completely remove any of the “flavoring” ingredients that you would like. For example, if cayenne pepper is too strong for you, try Jalapeño peppers (chopped). Play with your favorite flavors. Prepare this simple dish with a side of sautéed root vegetables for an easy and quick Saturday night dinner.
NOTE: when using Jalapeño peppers, make sure you seed them. The seeds are what makes these delicious peppers HOT.FRITTER INGREDIENTS: 4 ears of fresh corn (shaved) or about 4 cups of frozen corn (thawed) 2 eggs (or Egg Replacer) 5 tablespoons (Tbsp) milk (or coconut milk, soy milk, rice milk) 5 Tbsp heavy cream (soy creamer) 3 – 4 Tbsp all-purpose flour (add as needed) ½ bunch scallions (chopped) 3 cloves of garlic (chopped) ½ medium Onion (chopped) Salt (to taste) Cayenne pepper (to taste) ½ Teaspoon (Tsp) of Thyme ½ Tsp of Cajun seasoning ½ Tsp of Dill ½ Tsp of Pepper ½ Tsp of Garlic powder
MINT – CHILI SAUCE Mint (chopped fine) Sweet Chili sauce (found at Trader Joes, Whole Foods, Fresh Direct and other health food markets) Almonds (ground)
GET TO COOKING!
1. Mix all fritter ingredients together. Mixture should be similar to pancake mix – smooth and creamy. Add more milk or flour, if necessary.
2. Heat oil in a frying pan or deep-fryer on medium heat (if using a pan, you should make sure there is about a 1/2 inch of oil in the pan for frying). I use Sunflower oil because it does well in high heat. Drop one spoonful of the mixture into the hot oil and fry until golden brown (1 minute on each side; flip fritter once the edges start to brown). I always taste the first fritter to make sure it has enough flavor. 🙂
3. Continue with the rest of the mixture. Place fritters on a plate lined with a paper towel to absorb excess oil.
Mix sweet chili sauce with chopped mint, and serve; it’s that simple. Add crushed almonds or a nut of your choice on top (as a garnish) for extra added protein.
Mangez bien! (Eat well!)
(See photo in the beginning, for finished product)