Kimchi-Corn Fritters
with Cilantro Crema
We turn classic corn fritters into a heartier, denser, gluten-free version. How? With our secret ingredient: chickpea flour. Kimchi adds boldness to each bite, balanced by cooling cilantro crema. Served on a bed of mixed greens.
Nutrition (per serving)
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INGREDIENTS
- 2 ears of corn, husked and kernels cut off the cob
- 4 oz vegan kimchi, minced
- 1 garlic clove, peeled and minced
- 3/4 cup chickpea flour
- 4 oz mixed greens
- 1 tbsp apple cider vinegar
- 1/4 cup cilantro crema
- 2 tsp olive oil (from your kitchen)
- 2 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Stir together corn, kimchi, garlic, sesame seeds, chickpea flour, ½ cup water, and ¼ tsp pepper in large bowl until well-combined.
Heat 2 tbsp vegetable oil large nonstick skillet over medium heat. Using ¼-cup measuring cup, add fritter batter, 3 to 4 at time. Cook until browned and crisp, 3 to 5 minutes per side. Transfer kimchi-corn fritters to paper towel-lined plate and season to taste with salt.
Combine mixed greens, vinegar, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Divide salad and kimchi-corn fritters between serving plates and serve with cilantro crema. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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