I love a good corn fritter – there is something about the savoury disk that really does it for me. They are one of those foods that can be suitable any time of the day. Brunch? Add an egg. Lunch? Add tomato or avocado. Dinner? Add some smoked salmon. Actually… any of those combinations sound good any time of day… but I’m greedy.
This variety uses besan flour, the flour from ground chickpeas. As mentioned here, this is a great gluten free alternative to white flour and adds a vegan source of protein which is great if you are spending your camp days hiking, swimming or intense napping. You’re going to need to keep up your energy levels kid.
The best thing about these fritters, whether you are camping or making these at home, is that they are filling, easy to make, quick and they don’t take up too many pots and pans.
Fat Stacks: The Ultimate Gluten Free Vegan Corn and Zucchini Fritters with Tomato Salsa
Vegan, gluten free, fructose free, sugar free, dairy free, nut free
10 Minutes prep, 15-20 minutes cooking time to make them all!
1 cup chopped tomatoes – I used a mix of cherry and heirloom for colour and flavour
Juice of half a lemon
Pinch salt to taste
2 cups besan flour
1 cup water
1 long chilli
2 zucchini, grated
420g canned corn kernels
1 teaspoon sweet smoked paprika
Salt pepper to taste
2 tablespoons oil (we used peanut)
1 large handful parsley
3 gloves garlic
For the salsa:
Add the chopped tomatoes, lemon and some salt and mix to combine, set aside until ready.
For the fitters:
- On the camp fire or gas burner, heat oil in cast iron skillet and sauté garlic slowly until lightly browned. Set aside the garlic to cool keeping the skillet on the heat,
- In a large bowl (or if you only have a large pot on camp that is fine too!), whack besan flour, water, salt, pepper and paprika until very smooth. If you only have a folk, you might not be able to get it 100% smooth but don’t worry, it will turn out.
- Add in remaining ingredients including the garlic and mix thoroughly.
- Spoon a test amount of batter into the pan – depending on how hot the fire is you may need to move it in or out a bit to control the temperature. Should take about 2-3 minutes each side to achieve a nice golden brown.
- Once you get a feel, continue with the rest of the batter – I used about 2-3 tablespoons of batter per fritter.
Serve with salsa!