Description

Calling all fritter lovers! These vegan & gluten-free chickpea corn fritters are a fabulously salty, crispy, sweet situationship! Say hello to the ultimate backyard appetizer- this recipe is easy to make, great as leftovers, and playfully dippable.

Ingredients

Scale

1.5 cup / 255g (1 can) corn kernels (fresh or canned)
1 poblano pepper, diced / 115g
1 cup chickpea flour / 158g
3/4 cup water / 165g
1 tablespoon ground flaxseed / 6g
2 teaspoons salt (more or less to taste) + pepper / 9g
2 cloves garlic, miced / 9g
1.5 teaspoon cumin / 3g
1/2 cup fresh chives / 24g (About 1 of those small plastic herb clamshells-you know the ones)
1 tablespoon coconut oil (less if you use an oil sprayer)

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Instructions

Place chickpea flour, ground flaxseed, seasonings and water into a mixing bowl. As this mixture sits, the chickpea flour and the flaxmeal work their magic and thicken this batter.
Chop your fresh ingredients: dice the poblano, mince the garlic, chop the chives.
If using canned corn, open and drain well to avoid adding excess water to your batter. If using fresh corn from the cobb, cook the corn and use a knife to carefully remove the kernels.
Add all fresh ingredients into the batter, stirring well so that all surface area of the corn and peppers are coated in the batter.
Heat a skillet with oil at medium heat.
I use a 1/3 cup to scoop batter onto the hot pan. In my cast iron I can usually cook 3 fritters at a time. Use a spatula to gently flatten the batter into a disk shape and leave for 3-4 minutes. When they are ready to flip, you’ll notice air bubbles and the edges drying out (a matte appearance). If you try to flip the fritters too early they are more likely to stick. ** Note: I use a new, clean spatula for flipping!
After flipping, cook the fritters an additional 2-3 minutes.
Remove from pan and set aside to cool. Enjoy these with your preferred dipping sauce!

Notes

** I know some readers monitor oil usage. If you have a misto or other oil sprayer, you can reduce the amount of oil you use. If using an oil mister/sprayer, I would spray the pan prior to adding the fritters AND lightly spray the top side of the fritters prior to flipping. You can always, always make one test fritter to get your method dialed in before cooking an entire panful!

** If using 1/3 cup portions, this recipe will yield apprx 8, 4″ fritters. You can make these smaller if you’d like but, to keep the integrity of corn fritters as finger food I wouldn’t make these any larger.

** I use a cast iron skillet to fry these. Cast iron has high heat retention, if you notice your skillet gettin’ toasty turn down the heat a bit prior to frying your second batch of fritters. (I usually do this).

Keywords: Corn, Chickpea Flour, Fritters