Meatless Monday: Corn fritters

corn-coriander-cakes

Happy Monday morning guys! So sorry this post is late, the blog’s server decided to have a tantrum. Maybe it doesn’t like Mondays either?

Thank you too for all who read and left such lovely comments on my Remarkables news – I am thrilled and so humbled by the support of my friends. Together, we can do Good Things! And if you have ever wondered if you should start a blog… I say DO IT. Go, now!

Ok so on to my fritters. Gosh I love a fritter – they’re so handy for stashing extra veg, they’re super-quick, can be done on a frying pan or barbecue (and therefore great for summer meals!) and the leftovers are handy for lunchboxes. I also love how helpful they are for people first starting out being vegetarian. Take away the meat on your plate and what can you replace it with? Damn right. Frittertastic.

Corn and coriander/cilantro has long been a favourite combo of mine. These are fun served with a little sweet chilli and sour cream, roasted red pepper salsa, tomato chutney, whatever you like, really! Ooh mint raita – now that would be awesome.

Also feel free to throw in whatever you like. I’ve kept them simple here with corn, capsicum and coriander, but they are very amenable to other goodies. I keep the batter on the low side so it’s mostly veg held together, not veg swimming in rubbery batter. I also like to make them tiny-sized for Abby… not that she eats them. If it ain’t a sandwich, she ain’t interested. One day!

Corn fritters

Ingredients

  • 2 ears corn, shucked (you can precook them if you like, but I don't bother.)
  • 3/4 cups cornmeal/polenta
  • 1/2 cup wholemeal self raising flour
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1 Small capsicum/red pepper, diced
  • 1 bunch fresh coriander/cilantro, chopped
  • 3/4 cups milk of choice (I use buttermilk or almond milk)

Directions

Step 1
Mix all ingredients together. Drop by ladlefuls (ladlesful?) onto a hot greased surface - either frying pan or barbecue. Cook medium-high until browned on both sides and cooked through.
Linky Bitz

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Comments

  1. says

    I make these about once a week as I received a Realfoods seasonal box which usually has corn in it and these are everyone’s favourite. I make a gluten free version using equal amounts of besan ( chick pea ) flour and brown rice flour – I also only use a tiny bit of water ( no milk) as I find the moisture from the veges is almost enough if you mix well ( hands are good) – a tip when shaping is the wet your hands ( not dripping) so the mix doesn’t stick to your hands. A little sprinkle of garam masala added to the cumin is yum too.

  2. Mother Down Under says

    Yum! These are for sure going on the meal plan for next week!

    And I get so confused about the whole coriander cilantro thing. I can never remember which one Australians say and which ones Americans say.
    Other food words which get me are are shallots, spring onions, green onions and scallions!

    It is hard being bilingual! Ha!

    • says

      ha! lucky for you I am FLUENT in american recipe speak. I always put the Australian first in my recipes. And if you’re australian, all four of those could mean the same thing! Nowadays I just say green onion when I mean green onion/scallion and I say shallot when I mean shallot! Why Australians started calling green onions shallots I’ll never know.

  3. Lizzie B says

    Snap on the fritter front – I popped a recipe for veggie fritters on my blog yesterday too! Mine were zucchini and potato based though, as that’s what was in my fridge!

    Can’t go wrong with a good veggie fritter!

  4. sar (accidental lentil) says

    i make these – or a variation of them – so often. they’re the best as we eat them for dinner then they double up as brilliant toddler snacks the next day/s. i hide lentils in mine too.

  5. Lorraine @ Not Quite Nigella says

    Delicious! Whenever I see fritters on a menu, I just have to order them! :) I should just make them at home :P

  6. Lisa @ Greek Vegetarian says

    Oh there is so much corn-fritterness to share here! I love the idea of adding garam masala and cumin, and canned corn for a lazy day, but mint raita would definitely be my choice of accompaniment! Having these cold out of the fridge on a hot, dry Melbourne day would go down a treat!

  7. cookerandalooker says

    It’s perfect weather for these at the moment Stacey. It’s hard to beat a good fritter. Thanks for hosting this link up. I’ve already discovered an awesome Greek tart and the Meat Free Week initiative. :)

  8. says

    Oh these look good. I made some gluten-free zuchinni fritters that were delish and so easy the other night, now I am hooked. Could you use egg instead of the flour do you think and it would still work okay?

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