These colorful corn fritters are so versatile; they can be made large to be served as an entrée with veggies on the side or as bite-sized morsels topped with cashew sour cream for an appetizer. Sweet corn and red bell pepper are the perfect base for spicy chili pepper and fresh basil, though if you don't have basil, and fresh herb will do. Whether you serve them for dinner or at a party, these crispy fritters will win you (and anyone else who eats them) over.
Corn and Bell Pepper Fritters [Vegan]
For the Fritters:
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 tablespoons coconut oil
- 2 1/2 cups corn kernels, fresh or frozen (2 corn cobs)
- 1 cup chickpea flour
- 1/2 red bell pepper, diced
- 1 green or red chili, finely chopped
- 1/2 cup basil, chopped
- 1 teaspoon sea salt
- 3/4 cup water
For the Cashew Sour Cream:
- 1 cup cashews, soaked 2 hours, rinsed and drained
- 3/4 cup water
- Rind, juice, and flesh of 1 lemon
- 4 teaspoons apple cider vinegar
- 1/2 teaspoon sea salt
- Cashew sour cream
- Cherry tomatoes
- Basil leaves
- Wilted spinach
- Pan-fried mushrooms
- Slow-roasted tomatoes
- Pan-fry onion in 1 tablespoon of coconut oil until translucent. In a bowl, mix the onion with all remaining fritter ingredients, sifting in the chickpea flour and adding the water at the end to ensure there are no lumps.
- For regular sized fritters, use 1/4 cup scoops of the mixture, and for nibble-sized, use heaped tablespoons. Pan-fry in the remaining 1 tablespoon of coconut oil over medium heat for 3-4 minutes each side, until golden-brown.
- For the cashew sour cream, blend all ingredients in a blender or food processor until silky smooth, scraping down the inside of the blender a few times to get a smooth consistency. There should be no lumps of cashews remaining and the mixture should be completely smooth like a regular sour cream.
- For nibble-sized fritters, top with dollops of cashew sour cream, relish, halved cherry tomatoes, and extra basil leaves.
- To serve as a main, stack 3-4 regular-sized fritters before topping with the cashew sour cream, and then serve with wilted spinach, pan-fried mushrooms, and slow-roasted tomatoes on the side.
You can replace chili peppers with a pinch of chilli powder, if you don't have any fresh chilis on hand.