These are versatile little corn fritters, which get tarted up with vegetables of your choice. Once you’ve made the basic batter, you can load in all the optional goodness, like cauliflower, broccoli, spinach, spring onion, sprouted lentils…
The batter is simply chickpea flour & water. Also known as garbanzo or chana flour, chickpea flour is a gluten free staple in my pantry. I just love its hearty savouriness, and when you see how beautifully quickly it makes these fritters, you’ll see why it’s a protein-rich vegan favourite too. Chickpea flour should be available at your supermarket, but I find it’s cheaper at the bulk food or Indian stores.
I have no shame about using tinned corn kernels here, but feel free to swap with frozen or fresh!
The basic corn fritter batter:
½ cup chickpea/chana flour
½ cup water
½ cup corn kernels (well drained if tinned)
1 tsp salt
good grind or two of black pepper
a few chilli flakes (optional)
1-2 tsp neutral oil for frying
Choose your extras:
A finely chopped spring onion/scallion
½ cup finely chopped cauliflower or broccoli
½ cup finely chopped spinach
handful of sprouted chickpeas/lentils/peas
handful of finely chopped fresh coriander/cilantro or basil
Put the chickpea flour into a bowl and fluff it with a whisk or fork to disperse any obvious lumps.
Add the water and salt/pepper, and mix well, working the batter as smooth as possible.
Add all the other and mix until all the ingredients are good friends.
Heat the oil in a frying pan on a medium heat.
Spoon the batter into the pan to the size of your choice – you may want a smaller pikelet-sized batch Fry well until golden brown on both sides.
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