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Spiced corn fritters




Source of Recipe


made it up






Recipe Introduction


I would make these for breakfast maybe with other things like sauted spinach, mushrooms, roasted tomatoes, spiced beans, fried potatoes, sliced avocado or whatever you make for a posh brekkie or brunch. Could also have them at a barbecue with salad (I think bread is not needed with this) or cold for lunch at work (also with salad). Vary the spices depending what you have on hand.I think you can add grated zucchini and/or chopped spring onion to the mix.





List of Ingredients



• 1 cup besan (chickpea flour)
  
• 3/4 cup corn kernels (fresh or frozen)
  
• 1 heaped tsp ground flaxseed
  
• 1/2 cup water and more as needed
  
• 1/2 tsp olive oil (optional)
  
• 3/4 tsp turmeric
  
• 1/4 tsp celery salt
  
• 1/4 tsp cumin
  
• 1/2 tsp dried onion (optional)
  
• 1/4 tsp ground ginger
  
• Olive or coconut oil for cooking
  






Instructions



1. Soak linseed meal in 1 tbsp water and the oil. Whisk in besan and as much cold water as it needs to be a thick paste. Stir through corn and spices.
   
2. Cook immediately or cover and refrigerate up to 1-2 days. Add more water (or soy milk) if it is too thick
   
3. Cook by heating oil (fairly deep) and dropping spoonfuls of batter in it. Cook both sides.