Friday, November 6, 2015

Corn Fritters

Corn Fritters

Not a lot to say about these, except that they are tasty little buggers. What is it about eating food with your fingers? Appetizers and small plates are so fun to serve and eat. 

I served these corn fritters with marinated mushrooms and a Spanish 'Queso' Fundido and garlic toast. Thinking back on the meal, I remember that the corn fritters could have benefited from some spicy mayo, or a drizzle or dollop or drip of some concoction. Something to keep in mind. 

Here's what you need: 
1/2 C garbanzo flour
1/4 C all purpose flour
2 T fine cornmeal 
1/2 t baking powder
1/2 t cumin
1/4 t thyme
1/4 t paprika
1/4 t salt
pepper to taste
1 C corn kernels
2 T finely grated carrot
1 T minced onion (or chopped chives)
1/4 C non dairy milk

Here's what you do:
Mix it all together until it's a thick, sticky mess. Form small patties. Fry until brown. 

(recipe from "Vegan Finger Foods")

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