Corn Fritters with Creamy Harissa Sauce.
July 17th, 2011
Corn fritters are incredibly versatile, they are great as burgers, in salad, to take to picnics and bbqs and to snack on.
Makes 16 small (3 inch diameter) fritters and 1/2 a cup of sauce.
Ingredients.
Corn Fritters
- 2 cobs corn
- 1 cup self-raising flour (or plain flour with 2 teaspoons of baking powder added)
- 1/3 cup soy milk
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Creamy Harissa Sauce
- 1/3 cup raw cashews
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon harissa (you can buy it from the supermarket or make it or use a teaspoon of hot chilli sauce instead)
Method.
To make the creamy harissa sauce combine all the ingredients except the harissa in a food processor or blender and pulse until completely smooth. Stir in the harissa to taste. Set aside in the fridge until needed.
To make the corn fritters start by cutting the corn from the cobs. Take 1 cup of the corn kernels and blend in a food processor with the soy milk and olive oil until it is smooth.
Mix together the puree and all the other ingredients in a bowl.
Add a little olive to a hot fry pan, then spoon dessert spoon sized dollops of the batter into the pan. Gently push each dollop of mixture down. Wait a minute for the fritter to brown on one side, then flip the over. Press each fritter down firmly and cook on the other side until brown.
Repeat for the remaining fritters.