Side
30 Min
8 People
Plant-Based/Vegan Courgette & Corn Fritters
INGREDIENTS
Courgette & Corn Fritters 350g courgette, grated 1 Tbsp (15 ml) salt 1 small onion, finely diced 1x 400 g tin whole kernel corn, drained 2 garlic cloves, finely grated 5 green spring onion, chopped 2 Tbsp (30 ml) fresh coriander, chopped 1 tsp (5 ml) chilli flakes 1 tsp (5 ml) smoked paprika 1 Tbsp (15 ml) wholegrain mustard 1C (250 ml) cake wheat flour 1 tsp (5 ml) baking powder ½ C (125 ml) water ¼ C(60 ml) Flora Plant Bake, for frying Cashew Sour Cream 1 C (250 ml) raw cashews 3 C (750 ml) boiling water + ¼ C (60 ml) water 4 Tbsp (60 ml) lemon juice 2 Tbsp (30 ml) nutritional yeast 1 tsp (5 ml) white wine vinegar 1 tsp (5ml) garlic powder 1 tsp (5 ml) salt To Serve Cashew sour cream A few sprigs of fresh coriander, picked 1 lime, cut into wedges Crack of black pepper
These golden, crispy fritters are packed with fresh courgette and sweet corn, making them a wholesome and satisfying dish for any meal. Topped with tangy cashew sour cream, they’re the perfect balance of indulgence and health.
Makes: 8
Preparation time: 30 minutes
Cooking time:25 minutes
Difficulty: easy
Plant-Based/Vegan Courgette & Corn Fritters
Cashew Sour Cream
Place the cashews into a glass bowl and cover with boiling water. Allow the nuts to sit for 20 minutes to soften, then strain.
Using a food processor, blitz the nuts and all the rest of the ingredients until smooth. Check and adjust the seasoning with extra lemon for sourness or nutritional yeast for more umami flavour Adjust the consistency with a little extra water if needed and it should be similar to that of regular sour cream. Set aside until ready to serve.
Courgette & Corn Fritters
Place the grated courgette into a sieve placed over a bowl and cover it with salt to extract the moisture. Leave for about 10 minutes, then squeeze and strain off as much excess liquid as possible.
Mix all the ingredients in a large bowl.
Heat a large pan on medium heat and melt a dollop of Flora Plant Bake. Add dollops of the fritter mixture to the pan in the size that you prefer, it is quite thick and you may need to spread out slightly with the back of a spoon to get the desred shape. Fry until golden on one side, then flip and cook the other side until crisp.
To Serve
Serve the fritters with cashew sour cream, a few sprigs of fresh coriander and a wedge of of lime for squeezing over.
