Crispy corn fritters, packed with veg & polenta & served with a juicy tomato & avocado salsa – a perfect pairing
Makes 8 fritters
Prep time: 25 mins
Cooking time: 15 mins
Ingredients
For the corn fritters
Kernels from 1 corn on the cob
100g courgettes, coarsely grated
150g peeled butternut squash or carrots, coarsely grated
100g polenta
1 tsp paprika
1 tsp ground cumin
2 spring onions, finely sliced
½ fresh red chilli, deseeded & finely chopped
Small handful of fresh coriander leaves, roughly chopped
100ml oat milk, plus extra if needed (to make your own, see below)
3 tbsp self-raising flour
2 flax eggs (see below)
Olive oil, for frying
Salt & black pepper
For the tomato & avocado salsa
2 ripe tomatoes, roughly chopped
1 avocado, chopped
1 red onion, finely diced
Small handful of fresh coriander leaves, roughly chopped
Juice & grated zest of 1 lime
2 tbsp extra-virgin olive oil
Method
Place all the ingredients for the fritters in a large bowl, season with salt & pepper & mix with a wooden spoon until everything is combined, adding a little more milk if the mixture seems too thick.
Heat a little olive oil in a large, non-stick frying pan.
Add 2 tbsp of the mixture per fritter & then flatten slightly to about 1cm thick.
Fry over a medium heat for 2-3mins or until crispy & brown on the bottom, then flip over & cook for another 2-3mins until crisp & golden on the other side.
Repeat with the remaining mixture, cooking in batches & adding more oil to the pan as needed.
Keep the fritters warm on a baking sheet in the oven on a low heat while you finish making them.
Meanwhile, mix all the ingredients for the tomato & avocado salsa in a bowl, season with salt & pepper & serve with the fritters.
Flax Egg
Best for binding (makes the equivalent of 1 egg)
1 tbsp ground flaxseeds
3 tbsp water
Mix together the ground flaxseeds & water in a bowl & allow to sit for at least 10mins until it becomes gel-like in consistency.
Oat Milk
Makes about 1.25L
100g rolled oats
1 litre water
Pinch of salt
Cover the oats in water in a bowl & leave to soak for at least 1 hour.
Drain the oats, then tip them into a high-speed blender or a food processor, add the water & the salt & blitz until smooth. Take care to not over-mix as the heat from the blender/processor blades can cause the oats to warm up & begin to cook, thus changing the texture of the milk & making it slimy.
Once blended, strain the milk through a muslin cloth into a bowl.
Squeeze the cloth to extract all the liquid & discard the pulp left behind.
Pour the milk into an airtight container & store in the fridge for up to 4 days. (Nigel says if you don’t have a muslin cloth, use a coffee filter).
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