You may have heard of “Stoptober” and “Movember” but the buzz word this month is “Veganuary” where many people are become vegan for a month as a New Years resolution.
I’m not a vegan or a vegetarian but I am trying to eat a mainly plant-based diet for most of the week, partly because I have an allotment which produces plentiful vegetables, partly for health and partly for environmental reasons and whilst I love all the feasting of Christmas the scales are definitely saying it’s time to put away the stodge and get back to eating a rainbow of vegetables and I’m craving something light and zesty.
I usually make this recipe in the summer when the allotment is producing sweetcorn but you can easily use tinned or frozen corn. This recipe is not vegan unless you substitute the egg for an egg replacement which can be bought from health food shops or some supermarkets.
Serves: 4 as a starter or light snack
Cooking Time: 30 minutes
- 260g sweetcorn kernels (drained weight if using tinned)
- 2 eggs or equivalent egg replacement like Orgran
- Half a green pepper
- 75g wholemeal flour
- 25g rice flour
- 1 tsp baking powder
- 3 spring onions
- 1 mango or 145g pre prepared mango
- Half a green pepper
- 1 spring onion, finely shredded
- 1 chilli (Birds eye or Habanero/Scotch bonnet if you like it hot)
- 15g coriander
- Juice of 1/2 a lime
Oil for frying
Side salad to serve
First of all make the salsa. If you are using a whole mango then slice the mango all the way through, either side of the stone which is about 2 cm wide. On each mango half, slice through the flesh, making sure you go close to but do not slice through the skin. Scoop out the flesh using a spoon.
Finely dice the mango, pepper and chilli, shred the spring onion and finely chop the coriander. Combine all the salsa ingredients with the lime juice. Place to one side until ready to use.
Pre heat the oven to 100 degrees C.
Next make the fritter batter by combining 1/3 of the sweetcorn and all the fritter ingredients except the spring onions and peppers in a medium-sized bowl. Using a hand blender puree the mixture until fairly smooth. Stir in the remaining sweetcorn, peppers and the finely shredded spring onions. The texture of the batter should be stiff enough to just hold it’s shape when fried but not dough like. If you need a little more liquid then add a touch of milk until the desired texture is reached.
Place a large, heavy bottomed frying pan on a medium heat with a little oil, sufficient to stop the fritters from sticking. Spoon 1 tbsp of the mixture in to the pan at a time. you can fry several at the same time but don’t overcrowd the pan. Fry on a medium heat until lightly browned on one side then flip and brown on the other side. Remove from the pan and pop in to the oven to keep warm whilst you move on to the next batch. You should get 12 – 16 fritters.
When all the fritters are browned serve immediately with the salsa and a little side salad.