Corn Fritters

Ever since I had them at Simply Asia I have wanted to make my own. I was searching for the crispy outside but soft inside. I wanted it to be simplistic and healthy so that many people could feel comfortable making it. 

I feel like these could go really well if you are doing a nice big breakfast fry up, with some tofu scramble (recipe coming soon), baked beans, mushrooms, etc. They could even be a part of snacks, starters or side dishes for dinner parties. They could be made as an alternative to traditional millies done for braais. There is a host of reasons to try this recipe, so I really hope you do. 

These are suitable for making in batches and keeping in the fridge. I warmed it up using a toaster because I wanted a nice crispy outside, and hmmm it was just as delicious as when I made them fresh. You could alternatively heat them in a pan for a crispy outside or warm them in the microwave if you aren't too fussed about the outside texture.

Ingredients:

- 1 cup Flour
- 1/4 cup Cornflour
- 1 1/2 Tbsp Sugar
- 1 Tbsp Baking powder
- 1/4 tsp salt
- 3/4 cup Plant-based milk (I used Almond milk)
- 1 Flax egg (1 Tbsp ground flax meal + 3 Tbsp water)
- 1 Tbsp melted vegan Butter
- 2 Sweet corns or a tin of corn drained
- 1 tsp dried Chives
- 1 tsp dried Parsley

Method:

1. Cook the corn until it is almost soft, and cut the kernels from the cob.
2. Sift the flour into a bowl, and add cornflour, sugar, baking powder, and salt.
3. Add the milk, flax egg, and butter, then whisk it all together.
4. Add the kernels and mix until everything is combined.
5. Place about 1-2 Tbsp of batter for one fritter. Fry until the sides look like they are getting dry then flip over. For a more crispy texture add some coconut oil to the frying pan before you fry them. Serve with tomato sauce, sweet chilli sauce, or even maple syrup.