I served these up as a starter (along with a tangy salad) to a Caribbean-themed meal and adapted the recipe from one that features in Linda Majzlik’s fantastic A Vegan Taste of the Caribbean book, which I recommend highly.
This made 8 – 10 small – medium sized fritters which were delicious.
Ingredients
- 250g of Sweetcorn (fresh, defrosted from frozen or tinned & well drained)
- 125g of course cornmeal
- 100g of self raising flour
- 4 spring onions, finely chopped
- 200ml warm water
- 1/2 tsp. rosemary
- 1/2 tsp. thyme
- 1 Tbsp. dark soy sauce
- 3 Tbsp. vegetable oil
Method
- In a medium sized pan place 200g of sweetcorn, half the spring onion, water, rosemary, thyme & soy sauce and bring to the boil. Cover and lower heat, allowing to simmer for 5 minutes. Allow to cool.
- When cooled blend the mixture with a hand mixer or in a blender until smooth (alternatively, if you don’t have a mixer, lessen the amount of water and use a fork to mash and mix until well combined, this method will take a little longer and will produce rougher fritters).
- Pour into a medium to large bowl, add the cornmeal, flour + the remaining corn & spring onion and mix together throughly.
- Warm the vegetable oil in a frying pan, when heated shallow (or medium) fry a tablespoonful of the mix for 3-4 minutes on each side (or until golden brown).
- Drain on kitchen paper before serving.
What do you combine these with? Might I recommend a Chipoltle & adobo based tomato sauce? You could add firm tofu cubes, onion, cilantro, and avocado. Specifically, the sauce is called “diablo sauce.” I have something similar at a local Vegan cafe here in Chicago, called Handlebar. Vegan “diablos” is my favorite breakfast food, and something upon which I regularly splurge. Not sure if you prefer Mexican, but you mention Caribbean, so you must like a bit of spice.