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Vegan Corn Fritters w/ Thai Red Curry Paste

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • For the Corn Fritters:
  • 1 cup corn canned by Bonduelle
  • ½ cup all-purpose flour to make a gluten-free version, replace with chickpea flour
  • ½ cup Alpro Soy Milk 
  • ½ tbsp Thai Red Curry Paste by Blue Elephant
  • 1 tsp garlic powder
  • 2 tbsp fresh coriander optional
  • 2 tbsp coconut shavings optional
  • half a red onion (chopped) chopped
  • a pinch of salt & pepper
  • olive oil for frying
  • For the sauce:
  • 3 tbsp of coconut cream by Blue Elephant
  • 1 tsp Sriracha
  • pinch of garlic powder
  • pinch of salt

For garnish

  • fresh coriander
  • toasted coconut shavings 

Instructions

  • Mix all the ingredients in a bowl, except for the Alpro soy milk and curry paste. Thin out the curry paste with a few spoons of soy milk and then add the rest of the milk. Add this substance to the rest of the ingredients until you get a lumpy batter.
  • Heat 1 or 2 tablespoons of olive oil in a pan.
  • Spoon a 1 ½ tablespoons of the corn mixture into the pan. With your spoon try to form patties and cook the fritters until they are golden brown on both sides, about3 minutes per side. After they are cooked let them sit on some kitchen towel paper before you serve them.To fully enjoy the Thai Red Curry experience do serve these Corn Fritters with the coconut Sriracha sauce. You won’t regret it. I promise!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!