1/2 cup stone ground cornmeal, I use medium or course grind (try Bob's Red Mill)
1/4 tsp baking powder, try this
1/2 tsp cumin
1/2 tsp sea salt
Juice of half a lemon
2 cups frozen corn, thawed (or fresh corn, even better!)
1-2 green onions, diced (about 1/4 cup)
1/2 small red or white onion (about 1/4 cup)
A variety of seasonings totaling about 1 tbsp, try chili powder, garlic powder, onion powder, crushed red pepper, and cumin
Olive oil, coconut oil, butter/ ghee, and/or lard for frying
About 1/4 cup water
1. Mix: In a medium bowl, combine the flour, baking powder, salt and cumin. Add egg, lemon juice, and water and mix well. Add corn and all onions as well as seasonings and stir until combined. If the batter is too thick, add a little water at this time to mix, but be careful not to add too much.
2. Cook: In the meantime, heat a medium sized pan over medium heat with enough oil/ butter/ lard (your preference) to cover the bottom. When hot, add spoonfuls (2-3 tbsp of batter) to the pan to form a fritter, pressing down gently after adding. Be careful to use a splatter guard, if possible. Cook 2-3 minutes per side and allow to cool on a plate covered with a paper towel. You'll be working in "batches" about 4-5 at a time.
Comments: Yum! These are easy to prepare and delicious. We served with Mexican Style Dipping Sauce but you could also serve with hot sauce. We actually made these to go with chili and they were a perfect compliment! In fact, we all preferred dipping the fritters into chili versus the dipping sauce.
This post was featured on Just Another Meatless Monday.