When I was growing up, I would go to YMCA camp during the summer. One breakfast each week was always based on canned cream corn. Sometimes we just had it on toast, which was never that popular. But we had one cook that made the canned corn into fritters, and I LOVED them! Since then I have always enjoyed a corn fritter breakfast.
When I became Whole Food Plant Based (WFPB), making things that would usually had an egg in them, seemed tricky to make. But then I discovered Besan, also called Chickpea Flour! It has an egginess about it, that means you can use it make omelette type dishes even!! In this dish, I use a classic batter recipe of 1 cup flour, 1 tsp baking powder, 1 egg, 1 cup milk, but have replaced the egg and flour with Besan, and used oat milk. And it is delicious!
Also, back in the day, I would add oil to the pan before adding my dollops of batter. Now that I avoid oil, I make sure I use a non-stick pan. I find that if I put some oil onto a paper towel, then brush that paper towel over the pan, I never have any problems with sticking. As the pan heats up, the sticking is much less likely to happen anyway, so I usually only need to do this for the first batch or two. See how you go.
Recently, my favourite way of enjoying these corn fritters, has been with a big bowl of Roasted Pumpkin Soup, for a casual, warming dinner. They also make a fantastic main ingredient of a weekend brunch, served with some avocado, tomato and perhaps some roasted veges.
Mix dry ingredients together in a large bowl.
Add the sweetcorn, kumara & onion to the bowl. Mix together, so that the vegetables are evenly coated with the dry ingredients.
Pour the milk into the bowl, and mix until a batter is formed. Then leave the bowl to stand on the bench for about 20 minutes. You will notice that the batter thickens in this time.
Heat a non-stick pan to medium heat. It is important that the pan is not too hot, as you need the kumara in the fritters to cook before the outside of the fritter goes too brown. Drop spoonfuls of batter into the pan and spread them out to an even thickness.
Cook until bubbles pop and stay open, then flip and cook the other side. Repeat until all fritters are cooked.
Once each batch of fritters is cooked, place them into a folded teatowel that is sitting on top of a cake rack. This keeps the fritters warm if you are planning on eating them straight away. It also allows them to cool down without sweating, if you plan to store them for later use.
Makes 11-12 large fritters.
PREVENTING THE FRITTERS FROM STICKING:
Soak a paper towel in olive oil. Rub this across the pan between each batch of fritters. You can use the same paper towel for the whole batch, so no need to add oil to it during cooking.
Ingredients
Directions
Mix dry ingredients together in a large bowl.
Add the sweetcorn, kumara & onion to the bowl. Mix together, so that the vegetables are evenly coated with the dry ingredients.
Pour the milk into the bowl, and mix until a batter is formed. Then leave the bowl to stand on the bench for about 20 minutes. You will notice that the batter thickens in this time.
Heat a non-stick pan to medium heat. It is important that the pan is not too hot, as you need the kumara in the fritters to cook before the outside of the fritter goes too brown. Drop spoonfuls of batter into the pan and spread them out to an even thickness.
Cook until bubbles pop and stay open, then flip and cook the other side. Repeat until all fritters are cooked.
Once each batch of fritters is cooked, place them into a folded teatowel that is sitting on top of a cake rack. This keeps the fritters warm if you are planning on eating them straight away. It also allows them to cool down without sweating, if you plan to store them for later use.
Makes 11-12 large fritters.
PREVENTING THE FRITTERS FROM STICKING:
Soak a paper towel in olive oil. Rub this across the pan between each batch of fritters. You can use the same paper towel for the whole batch, so no need to add oil to it during cooking.
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