Okay, let's be real, who's ready for summer to stick around a little longer? I know I am! Even if the weather is playing silly games with us (hail, really?), we can still channel those sunny vibes through our food! That’s why I'm super excited to share this recipe with you.
I'm talking about Sunshine Fritters – my fun and delicious take on vegan corn fritters. Think crispy on the outside, soft on the inside, and bursting with sweet corn goodness. They’re incredibly easy to whip up and naturally gluten-free, so everyone can enjoy the fun.
Now, I know what you might be thinking: 'Fritters? Isn’t that just fried stuff?' Well, yes and no! You can go for crispy fritters by using a bit more oil and shallow frying them, or use a tiny bit of oil to make delicious savoury pancakes instead. The choice is yours! Both ways work a treat and are perfect for a light meal, a starter, a snack or a savory breakfast that will brighten up any day. I like to top mine with a dollop of creamy coconut yogurt and a spoonful of spicy chutney for a perfect balance of flavors and textures.
Here's what you'll need:
- 300g (2 cups) shaved sweetcorn kernels
- 200g (7oz) silken firm tofu
- 1 tsp salt
- 1 tsp garam masala
- A pinch of chili flakes (optional)
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 tbsp lime juice
- A small bunch of fresh coriander, chopped
- 1 spring onion/scallion, chopped
- 1 large garlic clove, grated
- 110g (1 heaped cup) chickpea flour
- 60ml (¼ cup) unsweetened plant milk, or water
- Vegetable oil, for frying
Let’s get cooking:
- In a large bowl, combine all the ingredients, except the oil. Mix until you have a smooth, lump-free batter. It should be thick and easily spoonable.
- Let the batter sit for 5 minutes to allow the baking powder and soda to activate - this will make them beautifully light and fluffy.
- Heat a medium non-stick frying pan over medium heat. Don’t make it too hot! You need to avoid burning them.
- Add a bit of oil to the pan. For pancakes, use a tiny amount, for fritters, use more for shallow frying. When it's hot, spoon about 1 tbsp of batter per pancake or fritter into the pan. Use the back of the spoon to flatten them slightly.
- Fry for about 2-3 minutes on one side, then flip and cook for 2 more minutes until they’re golden brown and cooked through.
- Serve warm with a dollop of vegan coconut yogurt and your favourite chutney. I used a shop-bought tomato and chili chutney.
Tips and Tricks
- Fresh corn is amazing but canned corn will also work great for this recipe. Just drain it well before using.
- Feel free to experiment with different spices. A pinch of turmeric or cumin would also taste fantastic in these.
- If you are out of chickpea flour, all-purpose flour works too, you might just have to adjust the amount used as it absorbs liquid differently.
These fritters are a perfect reminder that even when the weather isn't perfect, we can still have some sunshine on our plate! They’re healthy, delicious, and super adaptable. Give them a try, and don't forget to share your creations!
Happy cooking!