Tuesday, 15 September 2009
Sweetcorn Cajun Fritters
These are little mouthfuls of sheer joy and good cold or hot straight from the pan...
For the batter...
15g soya flour
20g garbanzo flour
5g baking powder
pinch of salt and pepper
flat dessertspoon of organic bouillion powder
dessertspoon of cajun powder
1 small garlic clove crushed
1 teaspoon tumeric
Mix well and add 200ml cold water and beat well making sure theres no flour bubbles.
150g sweetcorn nibs
40g diced red pepper
75g chopped spring onion greens,n all
In a small saucepan...fill with sunflower oil to about a fifth of the way up.
Heat up oil and test to see if its ready by placing a small drop of batter inside...when it floats your ready to roll...
With dessertspoons of the batter mixture cook three at a time...about 1 minute or so on each side or until they are nice and golden brown.
Dry on kitchen paper.
P.S.please be careful with oil never go near it with water ....vague memories of burning a fryingpan when in college come flooding back to me...
If you don,t have bouillion powder don,t fret.... use more garlic,or perhaps chopped red chillies(if you dare),or fresh coriander leaves,or more cajun powder.
Cajun food is a mixture of French and African cuisine.Think deep south...think gumbo stews(I use fried tofu)....The powder can be bought or you can make your own...
Its a mixture of salt,chilli powder,black pepper,ground ginger,ground cumin,cardamon,brown sugar,dried oregano,dried thyme and lemon peel.
I served these with a salad of garden tomatoes,avocado and lettuce with drizzles of tarragon vinegar,coriander oil,habanero chilli sauce with salt and pepper.(maybe the chilli sauce drowned out the vinegar but I was playing ...so maybe a wine vinegar would do)
This recipe is very adaptable.
Try changing the cajun powder for some curry powder with extra cardamon.
Or change the vegetables...