Freshly picked corn on the cob battered in buckwheat, spring onion and chives with a hint of smoked paprika and liquid amino; Corn Fritters.
Swirl your tongue around something crunchy and wholesome with a tiny kick. And, delve.
This dish will break any belief that vegan food can’t be simple to rustle up.
When to Make This Recipe:
Make this:
- When you’ve spent the morning playing tennis and need a small bite before your next match
- When you’ve invited friends over for a BBQ and want something easy to make that will be a hit
- When you’ve had a long morning and want to relax with a cuppa on the garden decking
Inspiration Behind the Recipe:
I was inspired to create this recipe during my travels to Canguu, Bali, where I discovered the delicious Indonesian street food dish known as perkedel jagung or bakwan jagung. This popular breakfast or late snack is made with crispy fried corn fritters that are perfect for snacking on the go. I also drew inspiration from the native American tradition of making crispy deep-fried corn fritters in barbeques and backyard outings.
Recipe Highlights:
- Vegan and gluten-free
- Made with freshly picked corn on the cob
- Battered in a mixture of buckwheat, spring onion, and chives
Hint of smoked paprika and liquid amino
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- Corn from 2 kernals of sweet corn (measures about 300g)
- 2tbs Chia seeds, grinded
- 300ml filtered water
- 150g buckwheat groats
- smoked paprika, pinch
- 1tbs liquid amino
- 8 spring onions, finely chopped
- Small bunch of chives, chopped
- salt and pepper to season
- Extra virgin olive oil to cook
Instructions
- Cut the corn from the kernels. Grind half of the kernals and leave the other half to the side.
- In a large bowl, place the minced kernals and chia seeds. Stir in the milk. Mix well.
- Sieve in the flour and baking powder. Add the paprika and combine thoroughly until the mixture forms a batter.
- Lastly add the remaining corn, spring onions and chives. Add the liquid amino and season to taste. Set to one side for a couple of hours or overnight.
- When ready to eat, heat the oil in a frying pan. Make sure the oil coats all the sides. Drop a spoonful of batter into the pan and using a spatula gently flatten.
- Top tip – I normally heat the oil at high heat and then reduce to a medium to low heat when I add the batter.
- Cook the fritters until a golden brown on either side.
- Serve immediately with your favourite sauce. I serve mine with a coriander mint dip or tamarind sauce.