Fritters taste crazy good and this recipe is really easy. Crispy on the outside, soft and creamy on the inside. No need for eggs, cheese or dairy or any kind. Gluten free. A delicious way to make use of zucchini when it starts overflowing in your gardens. The cashew sour cream is amazing and unlike the dairy based version, it doesn't contain any bad fats, hormones or other thickeners and additives they may contain. To be honest, I don't even remember what sour cream tastes like, but I hear this cashew version tastes pretty similar. You could serve them with some whole grains or salad.
What I used (for 4 servings):
Directions:
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 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)
Directions:
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.
Cashew Cream Cheese
Ingredients:
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)
Directions:
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/
Ingredients:
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)
Directions:
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/
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