Cheezy Chickpea Corn Fritters
Do you have a bag or can of corn hidden in the cupboard? Chances are you're not sure what to do with canned corn. You're not alone! Canned corn is my guilty pleasure, seriously I eat it with a spoon. Or, for the more civilized people here, make these cheezy chickpea corn fritters. Delicious corn fritters made with vegan (or not!) cheese, and chickpea flour with a hint of spice. These easy fritters make the perfect side dish, or can be eaten as a veggie patty!
Corn fritters are totally underrated. They are sweet, salty, and usually deep friend - really, all my favorite attributes when it comes to food. BUT in true spirit of NutritionXKitchen, I like to reinvent some of my faves, and make them into something I can eat daily. That's why I switched up the typical egg + milk + flour + corn + butter recipe and made it into a higher protein, vegan fritter made with coconut milk, chickpea flour, and vegan cheese.
They are satisfying on their own, stuffed inside of a pita, sandwich, or even on top of a salad. Serve these guys warm so that you get that melty, ooey gooey cheese goodness.
Cheezy Corn Fritters
Author: Micah Siva
Total Time: 25 mins
1 tbsp milled linseed (flax seeds)
1/2 cup coconut milk
3/4 cup chickpea flour (105g)
2 tbsp fresh chives chopped
1/4 tsp chilli flakes
1/2 tsp garlic powder
1/4 tsp paprika
1/4 cup nutritional yeast
1/2 cup Grated Non-Dairy Cheese Alternative (120ml), or your favourite non-dairy cheese
1 can corn, in water drained and rinsed (195g)
2 tbsp oil
In a small bowl, combine milled linseed and coconut milk. Let sit for 5 minutes.
Meanwhile, combine chickpea flour, chives, spices, nutritional yeast and cheese in a medium bowl. Add corn.
Combine coconut milk mixture and dry mixture.
Heat oil in a non-stick pan over medium-heat. Using a 1/4 cup (60ml) measure, portion out 6 patties (don't crown them!).
Cook 3-5 minutes or until golden brown.