About the Recipe
Perfect for on-the-go lunches or as a sharing plate for Sunday fam dinner.
1x can corn kernels
1 onion, diced
2 garlic cloves, diced
1 tsp paprika
1/2 tsp turmeric
2 carrots, grated
1/4 cup chickpea flour
2 tbsp white spelt flour
Drizzle of olive oil
Salt & pepper
3 tbsp smooth tahini
Juice of 1 lemon
Dash of almond milk
2-3 tbsp coconut yoghurt
Pinch of salt
Blend the corn kernels in a blender until it forms a thick paste.
Cook onion & garlic in a large pan in olive oil for 10 mins. Add paprika, turmeric & grated carrot and continue cooking until carrots are soft.
Mix through the blended corn, chickpea flour & spelt flour until a thick batter forms.
Place in fridge for at least 1-2 hours until the batter has cooled down completely & firmed up. (The longer, the better).
Roll into balls & flatten into patty shapes with your hands.
Fry on a large pan with some olive oil and cook for 4-5 mins per side or until cooked through.
Make your tahini dip by mixing all ingredients together.
Serve fritters on a plate & devour!
Keep in airtight container in the fridge.