- Prep Time: 10 mins
- bake Time: 25 mins
- Total Time: 1 hr, 35 mins
Ingredients
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Ingredients for the fritters:
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1 cup Anthony’s Goods Chickpea Flour
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1 tbsp Anthony’s Goods Flaxseed Meal
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1 ½ tsp Anthony’s Goods Ground Cumin Seed Powder
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2 tsp salt
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1 tsp garlic powder
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½ tsp smoked paprika
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Dash of cayenne pepper
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¾ cup water
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1 (15 oz) can corn, drained
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1 jalapeño, chopped
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2 mini peppers, chopped
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Large handful cilantro, chopped
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Avocado oil, for pan-frying
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Ingredients for the cashew dipping sauce:
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1 cup Anthony’s Goods Raw Cashews, soaked in hot water for 1 hour
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½ cup Anthony’s Goods Non-Fortified Nutritional Yeast
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¾ tsp smoked paprika
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Juice of 3 limes
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1 large cloves garlic, minced
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1 cup water
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1 tsp salt
Instructions
These summery chickpea flour fritters are loaded with sweet corn and spicy jalapeño and served with a deliciously creamy vegan cashew sauce.1. Soak the cashews in hot water for 1 hour.
2. Meanwhile, in a large bowl, whisk together the chickpea flour, flaxseed meal, cumin, salt, garlic powder, smoked paprika and cayenne pepper. Add the water and mix well to combine. Then, fold in the corn, jalapeño, mini peppers and cilantro. Let the batter rest for 10 minutes, while you heat a non-stick pan or griddle.
3. Grease your pan with avocado oil and use a ¼ cup measure to pour out the batter onto the pan. Cook for several minutes, until browned, before flipping and cooking the other side. Repeat until the batter runs out.
4. Make the dipping sauce: Drain the cashews and add them–along with all of the sauce ingredients–to a food processor or blender. Blend until smooth and creamy.
5. Serve the fritters with the dipping sauce and garnished with slices of jalapeño and cilantro.
