As the new kid on the block, I was a bit worried about how I was going to lure you into actually reading this section. Then I remembered what bonds Scarfies only slightly less than diesels and regret—brunch! This recipe is an ode to being perpetually poor, but pay-waving eggs bene anyway and hoping it’ll actually accept. Brunch at home, peeps! You can do it, I have faith. This corn fritter recipe is so easy you can even whip it out on a hungover Sunday. The recipe itself is vegan so not only will you hear your vegan flatties rejoice, but you won’t have to wash your panda eyes nor put pants on for an egg run at the supermarket—double win.
Pair them with anything you’ve got going. I used bacon, mushrooms, halloumi and zucchinis, but anything would work—even just drenched in aioli sounds like an absolute dream.
Experiment away, use those limp veges that are chillin’ in the bottom of the fridge and think about what kind of booze you will buy with your surplus $18. You’re welcome.
Ingredients
- 1 1/2 cups of chickpea flour
- 1/4 cup of spelt (or regular white flour)
- 2 ears of corn (or 300g of prepared corn)
- 2-3 spring onions, chopped
- 2 cloves of garlic, minced
- 2 teaspoons of baking powder
- 1 tablespoon of cumin
- 2 teaspoons of paprika
- 2 teaspoons of turmeric
- 1 cup of preferred milk (I used oat)
- Salt and Pepper to taste
- oil for pan frying
- Optional : 2 tablespoons of Sriracha sauce
Method
- Chop spring onions, mince the garlic and, if using fresh, heat the corn through so it cooks. Mix corn, garlic and spring onions together with the spices in a mixing bowl, fruit bowl or large mug (no judgement, improvise away!)
- In a seperate bowl, combine the two types of flour, baking powder and salt + pepper.
- Add milk to the flour mix and stir gently before adding the spiced corn mix in. (do not get cocky and over mix)
- Heat a decent non-stick frying pan coated in some oil on a medium heat and allow two tablespoons of mixture per fritter
- Cook like pancakes, once they start bubbling on the top, give them a flip and allow to cook through. Keep warm in the oven on a low heat while you wait for the rest to cook.