I am always thinking of new ways to make a burger. Not in that I seek to mimic the burger taste, but rather the heft. In the end, the formula is relatively constant â€“ the burger usually comprises some sort of bean or grain, spices, and a liquid to bind it all together. And this is all with a vegan or vegetarian subtext. This recipe calls for corn, cornmeal, and a slew of tasty complements. Enjoy!
These Corn Fritters are vegan and so cravingly crispy. You wonâ€™t be able to get enough of its glow.
Corn: is a rich source of vitamins A, B,and E and numerous minerals. It is loaded with fiber and thus contributes to improved digestion and overall colon health. Cornâ€™s antioxidant content also makes it anti-cancerous. Corn has been linked to preventing Alzheimerâ€™s.
Cook Time: 3 minutes
Keywords: fry vegan vegetarian corn cumin paprika olive oil
- The raw corn of 2 cobs (about 2 cups)
- 1 large white onion
- 2 cloves garlic
- 1 tablespoon olive oil
- Dash of salt and pepper
- 1 cup corn flour
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard
- 1 tablespoon nutritional yeast
- 2 tablespoons extra-virgin olive oil
- 3-4 tablespoons almond milk (depending on thickness of batter)
- 1/2 cup of oil for frying
Cut the corn kernels from the cob. Chop the onion and garlic. In a medium saucepan over high heat, cook the corn, onion, garlic, salt and pepper in olive oil until the onion is lightly transparent.
Transfer corn mixture to a large bowl. Add the cornmeal, cumin, paprika, garlic powder, mustard, nutritional yeast, and 2 tablespoons olive oil. Fold until clumping together. Add the almond milk last and use more or less of it depending on the thickness of the mixture.
Form palm-sized patties. In a skillet with 1/2 cup olive oil on high heat, fry patties about 1.5 minutes on each side until browned.
After frying, serve and enjoy!
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