These surprisingly light and flavorful corn fritters come together without the use of a deep fryer.
- 8 ears of corn, kernels taken off the cob (about 3-3½ generous cups total). You can also use frozen.
- 1 bunch of scallions, about 6-8, diced. Use only the dark green part in the fritters. Reserve the white part if you’re making the tomato salsa.
- 1 bell pepper, diced, you pick the color
- A handful Thai basil, chopped or cilantro
- 1-2 small Thai chili peppers, diced or you can use a jalapeno pepper.
- 1 inch piece of ginger grated. I use a microplane zester to grate it. (optional)
- ½ cup of finely shredded unsweetened coconut
- 2 large eggs
- 1½ cups of self rising flour
- ½ cup of coconut milk beverage or regular low fat milk or other non-dairy milk of your choice
- Oil for cooking. I used coconut.
- Sea salt to taste
- Lots of lime wedges and tomato salsa for serving
- Saute the bell pepper and the Thai pepper in a little oil with a pinch of salt.
- When the pepper is tender, add the corn, grated ginger and the scallions.
- Add a little more oil and saute until the veggies are tender-crisp, about 5 minutes.
- Place in a large bowl and set aside to cool.
- Once cool, stir in the chopped Thai basil, the flour, a dash more salt, the coconut milk beverage and the eggs.
- Stir to combine. The batter will be thick and full of vegetables. It shouldn’t be dry, though. So add a little more milk if it seems too dry.
- Drop by ¼ cup fulls onto a medium hot nonstick fry pan coated with oil.
- Pan fry until golden brown on one side and then flip. Fry until golden brown on the other side and cooked in the center.
- Serve with lime wedges and/or my simple fresh tomato salsa.