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Corn fritters with avo cream




Source of Recipe


veganised a Coles one






Recipe Introduction


makes 24

To make vegan sour cream- soak cashews overnight in just enough water to cover them. Blend. Stir through 1 tbs lemon juice (or for this recipe use lime...always match your citrus to the recipe)

If you like nootch this would be a good recipe to add it (I don't like it)





List of Ingredients



• 2 corn cobs, husks and silk removed
  
• 1 cup (170g) polenta (cornmeal)
  
• 1 cups self-raising flour
  
• 1 zucchini grated
  
• 1 1/2 tsp mexican seasoning (or mix cumin, coriander, salt and paprika)
  
• 2 tbs ground flaxseed
  
• 1-2tbs good olive oil
  
• 1 cup oat or soy milk (or alternative)
  
• veg oil for deep frying
  
• 1 ripe avocado
  
• 1 tbs lime juice
  
• 1/2 cup vegan sour cream (or use yoghurt)
  






Instructions



1. Halve avocado, remove seed, scoop into bowl and mash with a fork. Stir through sour cream and lime. Cover with a lid and store in fridge
   
2. Use a small serrated knife to cut down side of corn to release kernels. Place in a large bowl with zucchini, polenta, flour, 1 tsp of the seasoning.
   
3. Soak flax-meal in the olive oil adding 4-5 tbs water or mylk. After about 2 mins it should have roughly the texture of egg. Add the rest of the plant milk and then pour over corn and flour mix. Stir to combine.
   
4. Add enough veg oil to the sauce-pan to come 1/3 of the way up. Heat over med-high heat until it reaches 180C (one way to test is a cube of bread should brown in 15 secs)
   
5. Use a metal spoon (2 spoons) and fry 4 spoonfuls at a time for 3 minutes (or until golden). Use a slotted spoon to remove and drain on a paper towel. Repeat 6 times.
   
6. Transfer to serving plate. Season and sprinkle with remaining mexican spice. Serve with smashed avo cream.
   






Final Comments


I'd be tempted to make this with besan (chickpea flour), mix up the veg (eg cauliflower, potato, mushroom), vary the spices to Indian and make a mango cream. Or vary the spices to oregano and basil and serve with a tomatoey dip.

Anyway they'll be gone fast so maybe make double.