Empty My Fridge
Basil Jalapeno Corn Fritters. Vegan Glutenfree
Ingredients
- Sweet corn · frozen2
- Jalapeño chili1
- Basil · chopped¼ cups
- Red onion · finely chopped¼ cups
- Lime1 tsp
- Salt⅓ tsp
- Black pepper · ground½ tsp
- Garlic powder½ tsp
- Rice flour½ cups
- Cornmeal3 tbsp
- Baking powder½ tsp
Instructions
- Put the corn, jalapeño, basil, red onion, lime juice, salt, pepper, garlic powder, rice flour, cornmeal and baking powder in a bowl and toss to spread everything evenly.
- Add water a little at a time and mix until the batter is pasty but not runny. There will be more corn than batter. If the fritters fall apart in the pan, stir in 1 tablespoon of flaxseed meal.
- Heat a skillet over medium heat and oil it lightly.
- Drop large spoonfuls of the mixture into the hot pan and spread into rounds.
- Cook for 4 to 5 minutes per side, until both sides are golden brown.
- Repeat with the rest of the mixture.
Summarized from Vegan Richa's video. Watch it for the details.
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