Sweet Onion and Corn Fritters with Corn and Basil Salad
Featured Chef Adapted from www.food52.com.
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Sweet Onion and Corn Fritters with Corn and Basil Salad

Savor the last of the summer’s bounty with this produce-heavy meal. Bonus - it’s vegan, and you can make it gluten-free with a 1:1 swap of gluten-free flour for the all-purpose.

Prep.
Cook.
Category: 
Entree
Tags:
Vegan Vegetarian Dairy-free Egg-free Soy-free

Ingredients

For 4 Serving(s)

sweet-onion-and-corn-fritters-with-corn-and-basil-

  • 1 c quinoa
  • 2 T flaxseed meal
  • 6 T boiling water
  • 2 ears fresh corn
  • 1/2 c loosely packed minced fresh basil
  • 1/3 c fiely minced sweet onion
  • 1/2 c all-purpose flour
  • 2 T nutritional yeast flakes
  • 2 t sea salt
  • 1 t crushed red pepper
  • 1 t paprika
  • 1 t apple cider vinegar
  • 1 t lime juice
  • 2 t olive oil
  • neutral oil

Sweet Onion and Corn Fritters with Corn and Basil Salad Directions

  1. Place the quinoa in a saucepan over medium-high heat and toast, stirring constantly, for 4-5 minutes, until fragrant. Add two cups of water and bring to a boil. Stir, reduce the heat to very low, cover, and cook 12-15 minutes, until the liquid has been absorbed and the quinoa is tender. Uncover and let cool completely before continuing with the recipe.
  2. In a small bowl, whisk the flaxseed meal with the boiling water. Set aside and let cool completely.
  3. Use a box grater over a large bowl to grate the kernels from one of the ears of corn. The grated corn will be very mushy. Add the cooled quinoa to the bowl of corn, plus the 1/3 cup of minced onion, 1/2 cup of minced basil, flour, nutritional yeast, salt, crushed red pepper and paprika. Stir to combine, being careful not to overmix. Stir in the cooled flax mixture. Season to taste with more salt and pepper. 
  4. Use a tablespoon to scoop out the fritter dough. Make small patties, dusting your hands with a little flour if the dough seems sticky. Set the fritters on a baking sheet or dish while you make the salad. 
  5. Use a sharp, heavy knife to slice off the kernels from the remaining ear of corn. Place in a mixing bowl. Fold in the 1/2 cup of torn basil and the remaining 1/4 cup of minced sweet onion. 
  6. In a small bowl, whisk together the apple cider vinegar, lime juice and olive oil. Pour the dressing over the corn and basil salad and toss to coat. Season to taste with salt, black pepper and crushed red pepper flakes. Set aside.
  7. Place a few layers of paper towels on a dish. Heat the oil in a large, heavy skillet over medium-high heat. Cook the fritters in batches for 3-4 minutes per side, until golden-brown and crispy, adding more oil as needed. Set them on the paper towel-lined plate as you cook them. 
  8. Serve the fritters with the corn and basil salad.

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