Corn Fritters (a recipe for children that adults will love too)

I promised a while back to write a recipe each month with children in mind. This is the first of many to come. I realise I have quite a lot of recipes already on my website which children will love. These tasty fritters will be loved by children and adults alike (as long as everyone loves corn of course).
 
I have cooked thousands of corn fritters over the eleven years I have had my business. Being one of the most popular items on my canapé menu for parties, weddings, you name it, people always order them. And to be honest I would be happy if I never made one again but I can see my future ahead of me. I have a feeling I will be cooking corn fritters from time to time until the day I leave this body. It must have been in my destiny. I shouldn’t have made them so damn tasty. 
 
Anyway it wont be a chore for me to make them as one of my friends made a song about corn fritters for me to sing along to, so I enjoy making them more. I’m all set to keep on cooking them but I would so prefer if everyone made them for themselves as they are so good. I don’t want anyone to miss out
 
Here is the recipe and I hope you enjoy them as much as so many people have who have ordered them from me in years gone by.

Corn Fritters

Be sure to squash the corn kernels a little with a potato masher or even with a hand held stick blender as if the corn kernel stays whole it can pop in the frying pan giving you a nasty fright and on occasion the corn kernel can jump out of the pan and burn you. Don’t let this put you off just remember to squash them a bit and you’ll be safe.
 
The kernels of 3 corn cobs
4 kaffir lime leaves placed in a spice grinder and ground to a powder (you can also do by cutting finely with a knife)
1 cup besan flour
⅔ cup brown rice flour
1 tsp baking powder 
1½ tbsp chia seeds soaked in 3 tbsp soy milk
Up to ⅔ cup soy milk (you may need more depending on how thick your flours have been ground)
Salt to taste – start with 1½ tsp 
Pepper 
1 chilli (optional) 
Sunflower or avocado oil for frying 
 
Place everything except the oil in a bowl and mix. You want a batter consistency, not too thick and not too thin, just right, like a thick pancake mix.
 
Shallow fry them in a frying pan. Place a layer of oil in the pan. Start with 2 tbsp of oil and fry each fritter until brown on one side then flip over and fry until brown on that side. Serve with a lovely home made blueberry chilli sauce or any other sweet and spicy sauce.
 
 
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Vegan Cooking School Update

The last vegan foundation course was wonderful. Six eager people came together and made so much in three short days. What a group. I love what we cover in that three-day course. Your next opportunity to attend the course is in September. Unless you want to come along and do the August one in which case you would then be committing to do the next four modules too.
 
 
 
 
 
 
There are still three places left in modules 2 to 5 in September, which would see you, having completed almost half of the vegan chef training. Who would like to join in this life changing training?  Check it out. For more information
 
Have a great week everyone
 
Love Veet 

 

Tags:Corn Children’s recipes Be San flour

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