Recipe

Vegan Corn Fritters With Chipotle Sauce And A Salad Featurin

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Vegan corn fritters with chipotle sauce and a salad featuring black beans, avocado, and other veggies. 🌽 🌢 πŸ₯— Recipe belowβ€’
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Recipe:
Corn fritters: Clean and boil two ears of corn, let cool, cut kernels off, add approximately 1 cup of corn to a large mixing bowl. Add 1/2 cup diced bell pepper (I used 1/4 cup green and 1/4 cup red), sliced green onions, diced jalapeno, 1/4 cup diced white onion, 1/2 can lite unsweetened coconut milk, 1/2 cup flour, 1/4 cup course corn meal, 1/2 tsp baking powder, cayenne, smoked paprika, garlic powder, and salt to taste. Mix well until a batter forms, should be similar in consistency to that of pancake batter. Coat a frying pan in olive oil and bring to med/ med-low heat. Scoop batter into pan using an ice cream scoop or large spoon. Pan fry both sides until golden. Place on paper towel to remove excess oil. Lightly salt and serve.
Chipotle sauce:
Soak 1/2 cup cashews overnight, or let soak in boiling water for an hour, drain water and add to blender. Add 1/2 can of lite unsweetened coconut milk, 1-3 chipotle peppers in adobo sauce (depending on desired spice), add juice from half a lemon. Blend, refrigerate, and serve.
Salad:
Add remaining bell peppers, corn, diced jalapeno, diced white onion, 1 cup diced cherry tomatoes, and black beans to a jar. Add the juice of 1-2 limes, fresh cilantro, garlic powder, and salt. Shake jar to mix ingredients. For best results refrigerate for at least an hour to allow flavors to meld together. Add diced ingredients to your favorite salad base, drizzle with chipotle sauce and enjoy!
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