Corn Fritters with Creamy Chile-Lime Sauce

Name: Corn Fritters with Creamy Chile-Lime Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2 to 4
Ingredients: ½ teaspoon smoked paprika; A few dashes of cayenne pepper; ½ teaspoon cumin; ½ teaspoon ground coriander; Canola oil for frying; Salt and black pepper to taste; Salt and black pepper to taste; 2 tablespoons vegan mayonnaise; ¼ cup plus 2 tablespoons (90 ml) non-dairy milk; 1 tablespoon tamari (or soy sauce or liquid aminos); 2 tablespoons chopped lemongrass (see tip); 1 tablespoon tamari (or soy sauce or liquid aminos); 1 tablespoon tamari (or soy sauce or liquid aminos); 1 teaspoon dried parsley; 2 teaspoons nutritional yeast, optional; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1½ cups (210 g) corn kernels (fresh, or defrosted if frozen); 2 cups (320 g) cooked quinoa (see method); 1 cup (130 g) corn flour (not cornmeal or masa harina); 1 cup (130 g) corn flour (not cornmeal or masa harina); ¼ cup (25 g) chopped green onions (white part only), plus extra for garnish; 1 cup (130 g) corn flour (not cornmeal or masa harina); 1 cup (225 g) plain coconut yogurt; 3 tablespoons lime juice; 2 tablespoons diced Anaheim pepper

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
30 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Corn and quinoa join together in this recipe to form the most delectable little fritters. Corn flour works as a binder to hold these little balls together as they fry. Lemongrass, parsley, and coriander make these the zestiest little corn fritters you’ve ever tried. The bright and tangy yogurt-based chile-lime sauce is the perfect pairing.

Ingredients

Main course
Dinner
Vegan
Gluten-free

Corn Fritters with Creamy Chile-Lime Sauce

Ingredients

Method

Photos