- 3/4 cup flour*
- 2 Tbsp. Super Sprout broccoli powder
- 1 tsp cumin powder
- 2 Tbsp. Parmigiano cheese*, grated
- 1 cup sweet corn*
- 1 red bell pepper (1/2 cup), minced
- 2 spring onions (1/2 cup), minced
- Cilantro (1/2 cup packed), minced
- 2 Tbsp. pickled jalapeño (in brine), minced
- 1/2 cup jalapeño brine *
- Vegetable oil (for shallow frying)
- I cup sour cream*
- 1 lime, zest & juice
- 1/4 tsp garlic powder
- 1/4 tsp salt
To make the crema:
Whisk all the ingredients together, then cover and refrigerate until flavours develop and ready to serve.
To make the fritters:
- 1In a large bowl, whisk together the flour, broccoli powder, cumin, and cheese. Then add the corn, red bell pepper, spring onion, cilantro, and jalapenos and mix to combine.
- 2Pour over the brine (water or milk) and mix together with a spatula until thick and thoroughly combined.
- 3If the batter is too dry or crumbly, add some
- 4Coat the bottom of a skillet with oil, and bring to medium high heat. Once hot, begin molding the fritters into patties in your hand, about 1 full tablespoon each, and placing into the pan.
- 5Working in small batches, cook the fritters until golden brown, about 2 minutes on each side. Make sure not to overcrowd the pan.
- 6Transfer to a platter lined with absorbent paper towel.
- 7Serve the fritters hot** with the crema, some lime wedges, and sweet cherry tomatoes.
* You may use all purpose flour or a gluten-free flour blend.
* You may use any sharp dry cheese you like, or use nutritional yeast for dairy-free/vegan option, or omit altogether.
* You may use organic fresh, frozen or canned corn packed in water. Be sure to drain or thaw out first before use.
* The brine gives a nice tangy and spicy flavour from the vinegar. You may sub with water or milk of your choice if you prefer less heat.
* You may use strained Greek yogurt, or coconut yogurt for dairy-free/vegan option.
** It’s best to consume the fritters right away as they’re nice and crispy when hot. But they still taste great when kept in an airtight container in the fridge for a couple of days.