Southern-Style Corn Fritters

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.

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.

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.

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.

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.

Divide the corn fritters between plates and spread the date butter on top. Serve with the chowchow on the side. Enjoy!