Vegan Corn Fritters
Ingredients
- 1/2 cup (75 grams) raw cashews soaked overnight
- 1/4 cup (60 ml) 60 ml water plus more as necessary
- 1 - 2 chipotle peppers in adobo sauce
- 1 tablespoon maple syrup
- 1/4 cup (32 grams) all-purpose flour
- 2 teaspoons lime juice
- 3 cups (525 grams) canned (and drained) or frozen (and thawed) corn*
- 2 green onions chopped
- 1/4 cup (15 grams) chopped cilantro
- 1 clove of garlic grated
- 1 teaspoon salt
- A few grinds of pepper
Preparation
Start with the sauce. Combine the cashews, water maple syrup, chipotle peppers and lime juice in a small food processor. Add more water as necessary to make a smooth sauce. Refrigerate until ready to serve
Put half the corn into the food processor and puree. Transfer to a bowl and combine with the remaining whole corn kernels, flour, green onion, cilantro, garlic, salt and pepper
Heat a non-stick pan over medium heat (you can use a bit of oil if you’re not a fat-free vegan). Use your hands to make balls of 1 1/2 to 2 tablespoons of the batter. Place them into your pan and flatten with a spatula. Fry, flipping from time to time, until they are golden brown on both sides. Remove to a wire rack and allow to cool to the touch before serving
Serve with the maple-chipotle sauce and a sliced avocado. Enjoy