Corn Fritters with Cheesy Maple Mustard
Did you know that corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of, maize? Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung.
These vegan corn fritters can be a delicious finger food, main course, or a healthy snack!
1 can of chickpeas rinsed and drained
3 tbsp NOOCH IT! Cashew Grated Cheeze
1 tsp garlic powder
1/2 tsp chipotle chili powder
1/2 tsp salt
2 tbsp water
6 tbsp all-purpose flour
1 cup canned corn (Optional: Mexican blend w/ red bell peppers)
3 tbsp chopped cilantro
2 tbsp grainy mustard
1/2 tbsp NOOCH IT! Cashew Grated Cheeze
1 1/2 tbsp maple syrup
1 tbsp vegan mayo
1/2 tsp sriracha
Maple Mustard Dipping Sauce
In a food processor, add the chickpeas, NOOCH IT!, garlic powder, chili powder, water and salt. Pulse until combined.
Add flour and pulse until evenly mixed.
Add mixture to a large bowl and stir in the canned corn and cilantro. 4. Form into mini patties.
Heat a large pan over medium high heat with vegetable oil and cook the patties on both sides until golden brown (Approx. 4-5 mins on each side).
To make dipping sauce, mix all sauce ingredients together and serve with corn fritters.