Tuesday, April 24, 2012

Recipe: Meatless Monday - Middle Eastern vegan pumpkin & corn fritters

I do love a corn fritter and when I recently visited a lovely cafe and my friend ordered pumpkin & corn fritters for breakfast, I immediately had food envy.  Fritters are a perfect Meatless Monday meal as they're satisfying and delicious.  Meat eaters won't even realise that meat is missing!

Middle Eastern Pumpkin & Corn Fritters

1 cup fresh corn1/2 cooked butternut pumpkin (or more if you like your pumpkin)
200g spelt flour
1 teaspoon bi-carbonate soda
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon ground tumeric
1 teaspoon ground cumin
Pinch cayenne pepper
Freshly ground pepper
250ml milk of any kind (almond milk works well for vegans)
Olive oil for frying 


In large bowl place flour, bi-carbonate soda and spices. Isn't that pretty?

Make a well in the flour and spice mix and slowly add milk. Whisk until you have a smooth batter.  Add the pumpkin and corn and add to the batter mixture.

Heat olive oil in a large frying pan. Place a tablespoon of the fritter mixture into the frying pan  and cook on medium to high heat on each side (3-4 minutes) until golden and crispy. 

I served with a minted yoghurt (organic greek yogurt and chopped mint leaves); vegans can leave that out and serve with a tomato chutney or avocado salsa which would be equally delicious.

I also served with my fab raw zucchini salad.  Get the recipe for that here.

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