Can't say they make great stand-alone leftovers, but toss a couple in your favorite soup (maybe tomato basil) and you have yourself a tasty meal!
Also, apparently I'm so out of practice with my normal blogging that I forgot to take any pictures of the process! It probably would have helped with this recipe, but if I make them again I promise to post those :)
Corn Fritters with Tomato-Avocado Relish and Vegan Ranch
Total Prep/Cook Time: 40 minutes
Serves 4 (about 16 fritters)
Ingredients
Corn Fritters:
2.5 cups frozen (or fresh!) corn kernels, slightly thawed
1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup red onion, finely diced
1/4 cup thinly sliced fresh basil (2 tbs fresh + 1 tbs dried works too!)
1 tsp baking powder
1/2 tsp baking soda
Sea salt and freshly ground pepper
2 tbs flax meal + 6 tbs water, set aside for 5 min until "gelled"
1/4 cup non-dairy milk (I used soy) + 1/4 tsp apple cider vinegar
Canola or vegetable oil, for frying
Relish:
1 large tomato, cored and chopped
1 scallion, minced
2 tbs minced fresh cilantro
1 tsp minced garlic
Juice of half a lime
Sea salt and freshly ground pepper
1 ripe avocado, pitted and diced
Vegan Ranch Dressing
Romaine or Leaf Lettuce
1. Prepare the relish first: Toss tomato, scallion, cilantro, garlic, lime juice, olive oil, vinegar, salt, and pepper in a bowl, cover, and refrigerate. Do not add the avocado until you are ready to serve the meal.
2. Prepare the ranch according to this recipe. Refrigerate. (NOTE: I subbed a heaping tablespoon of this for all of the herbs and spices in the original recipe, so if you find something similar, I highly recommend it!)
3. In a food processor, pulse 2 cups of corn until less than half the kernels remain intact. In a large bowl, combine processed corn, remaining 1/2 cup kernels, flour, cornmeal, onion, basil, baking powder, and baking soda. Season with salt and pepper to taste. Add the "flax egg" and soured non-dairy milk and stir until just combined. The batter will be thick.
4. Set a large skillet over medium high heat. Add just enough oil to cover the bottom of the pan. Make sure the pan is hot enough by dropping a small pinch of batter/dough into the pan. If it sizzles and quickly browns, you are ready! Reduce the heat slightly (to medium) and add a slightly flattened, golf-ball sized ball of dough to the pan. Repeat the process until the pan is full. Carefully flip the fritters after 1-2 minutes (or until golden brown) and cook the other side. If the fritters seem too thick, press them down a bit so they get cooked through.
5. Transfer cooked fritters to a cooling rack over paper towels. Once ready to serve, add the avocado to the relish. Serve corn fritters on a bed of lettuce, topped with relish and ranch. Enjoy!
Nutrition facts (1 tbs vegan ranch): 77 calories, 8.7g total fat, 0.6g saturated fat, 0mg cholesterol, 0.2g protein, 9.7mg sodium, 0.3g carbohydrates, 0g fiber, 0.2g sugar, 7.6mg calcium