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 

Method

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.