Southern-Style Corn Fritters with Chowchow Slaw & Date Butter

Southern-Style Corn Fritters

with Chowchow Slaw & Date Butter

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
580
FAT
13g
CARBOHYDRATES
108g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 red onion
  2. 1 green bell pepper
  3. 1 oz dates
  4. ⅓ cup apple cider vinegar
  5. ¼ cup turbinado sugar
  6. 1 tsp mustard seeds
  7. 2 oz shredded green cabbage
  8. 2 tbsp vegan butter
  9. 1 clove garlic
  10. ¾ cup garbanzo bean flour
  11. 2 tbsp rice flour
  12. 2 cups corn kernels
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Large nonstick skillet with lid
  • Small saucepan

INSTRUCTIONS

1
Prepare the produce
Peel and thinly slice half the red onion; mince the other half. Trim, deseed, and thinly slice the green bell pepper. Roughly chop the dates.
2
Make the chowchow
Place a large nonstick skillet over medium heat. Add the apple cider vinegar, turbinado sugar, mustard seeds, and ¼ cup water. Stir to dissolve the sugar. Add the sliced bell pepper, sliced onion, and shredded green cabbage. Stir well, reduce heat to low, cover, and simmer until tender, about 5 to 8 minutes. Strain the chowchow slaw and transfer to a medium bowl. Cover and chill until Step 6.
3
Make the date butter
Place a small saucepan over medium heat with the chopped dates, ¼ cup water, and a pinch of salt. Cook until the dates are tender, about 3 to 5 minutes. Using the back of a fork, mash the dates into a paste. Continue to cook until the paste thickens, about 1 to 2 minutes. Transfer the date paste to a small bowl and add the butter, mix well to combine and chill until Step 6.
4
Make the fritter batter
Peel and mince or grate the garlic. Add the garlic to a large bowl along with the garbanzo bean flour, rice flour, and ¾ cup water. Whisk until smooth. Add the remaining minced onion, corn kernels, and a pinch of salt and pepper. Stir until well combined.
5
Crisp the fritters
Wipe the skillet clean and return it to medium-high heat with 2 tbsp vegetable oil. Once hot, use a ¼ cup measuring cup to scoop 6 to 8 portions of the fritter batter into the skillet. Using a spatula, flatten the fritters slightly and cook until golden brown and crispy, about 3 to 5 minutes per side. Transfer the corn fritters to a paper towel-lined plate and immediately season with a pinch of salt.
6
Serve
Divide the corn fritters between plates and spread the date butter on top. Serve with the chowchow on the side. Enjoy!