- 1 a zucchini, grated
- 2 fresh corn, shucked
- 1/2 med onion, finely chopped
- 1-1 1/4 cup besan/chickpea flour
- 1 generous handful of fresh basil (or any other herb you have/like), chopped finely or in shreds
- 1-2 cloves, garlic, minced (optional)
- salt, pepper,
- 1/4 to 1/2 tsp chilli powder (optional, for heat)
1. In a bowl, add grated zucchini, corn kernels, onion, garlic and herbs. Add the besan, salt, pepper and chilli powder (I added about 1/4 tsp). Mix using a fork breaking down any lumps from the besan. The mix might seem a little dry but incorporate everything.
2. Loosen the batter just a bit by adding a little bit of water. The ingredients won’t be swimming in batter. The batter will just be there to bind the ingredients together. You want a consistency that is loose enough for scooping with a spoon, yet you don’t want to batter to become watery and leak as you fry them in the pan.
3. Preheat a skillet, oiling generously. Now besan flour likes to stick! So outsmart it, make sure to oil your pan with more than just a few drops and turn on the heat to high. Make sure the pan is pretty darn hot, scoop some batter in and distribute slightly to get a nicely shaped patty. And wait.
4. Monitor the heat. I use an electric stove with heat setting from 1 – 9. I preheat and cooked at 7 – 8. Then turn down to 6 if the fritters are browning too quickly for the middle to set. The sides will start to dry up and take on a brown crispiness. So carefully flip them with a spatula. Again, I find besan batters tend to stick more so the fritters might seem a little resistant but as long as the side is cooked through and properly brown and crisp they should not cling.
1 cup raw cashews
1/4 cup filtered water
Juice of one lemon
1/4 teaspoon of sea salt
2 teaspoons apple cider vinegar
1 teaspoon extra virgin olive oil
1 clove of garlic grated (optional)
Soak the cashews overnight in water to soften them. Add all of the ingredients to a food processor and let is process for about 4-5 minutes until the desired consistency is reached. If it’s too thick, add a bit more water and process again until smooth. The “cream” will keep for about a week in the fridge. Enjoy over soups, burrito bowls, chili, or anywhere sour cream is normally used.
Recipes are from this excellent website - take a look: http://www.meredone.com/