Healthy Corn Fritters
These corn fritters are delicious as a snack, appetizer, side dish or heck, even the main course. They are so flavorful and simple to make, it really is hard to go wrong with this recipe. As always, there are so many possibilities and add-ins. You can experiment with different peppers, vegetables and spices. The fritters were perfectly accompanied by this habanero lime dipping sauce which I will share the recipe for below.
To bake or to fry?
I actually tried this recipe both fried and baked. I started to fry them in a frying pan using avocado oil and boy were these delicious. They were perfectly crispy and had that signature “fried” taste that we all love. My issue with this method was that they were tricky to flip and were falling apart (didn’t look so pretty). I also personally hate standing over a stove for an hour frying things individually. So, I decided to bake the rest of them and had a much better time. They were much cleaner and easier to flip and saved me a lot of time. They were slightly less crispy and didn’t taste QUITE as decadent, but they were still delicious and used less oil so I was happy. Baking was my preferred method but I’ll leave it up to you to pick your poison.
Ingredients:
1/2 red bell pepper
1 jalapeño
2 green onion stalks
1 can of whole kernel, unsweetened corn
1/4 cup leftover liquid from the can of corn
2 tbsp ground flax meal + 4 tbsp water = 2 flax eggs
1/4 cup plant milk (I used almond)
1.5 cups almond flour (corn meal or an alternative flour can also be used)
2 tbsp all purpose flour (or oat flour)
2 tsp baking powder
1 tsp salt
1 tsp paprika
Instructions:
Preheat oven to 425F. Line a baking sheet with parchment paper and grease with olive or avocado oil.
Create the flax eggs by mixing together 2 tbsp flax meal with 4 tbsp water and set in refrigerator for 5-10 minutes to gel. This will act as a binder.
Dice up red bell pepper, jalapeno and green onions and place into a large bowl. Add in corn, corn liquid, flax eggs, and plant milk. Stir to combine.
To this bowl, add in almond flour, all purpose flour, baking powder, salt and paprika. Fold these ingredients into the wet ingredients.
Using a quarter cup measurement, scoop and shape the fritters onto the lined baking sheet. Drizzle olive oil or avocado oil on top.
Bake for 20 minutes, flip then bake for another 10-15 minutes until beginning to brown. Remove from oven and sprinkle with some coarse sea salt.
Let cool for 10 minutes to set before diving in. Then enjoy with habanero lime dipping sauce!
Habanero Lime Dipping Sauce
Ingredients
1 cup cashews
1/4 cup oat milk (or any unsweetened plant based milk)
1 lime
2 tsp nutritional yeast
Dash of ground black pepper
1/2 tsp salt
1/2 tsp cumin
1 tbsp habanero sauce (Or any preferred hot sauce)
Instructions
Bring a pot of water to a boil, add in the cashews and boil for 20 minutes. Add all ingredients into a high-speed blender or food processor and blend until smooth and creamy. Add in additional plant milk if necessary.
