This corn fritter dish is a combination of tradition with a few modern touches. The corn fritters are exactly what you would expect. The batter is flavorful, the corn is summer sweet, and the corn fritter is pan-fried to a crispy golden brown.
The corn fitter is accompanied by a saffron tomato salad that has Thai basil and saffron running through it. The summer ripeness of the tomatoes with bright sweet flavors full of juiciness makes for a delightful salad.
I have taken the natural starches and sweetness of the corn and have made a simple sauce that is very reminiscent of a custard-style sauce. When you heat the corn juice the starches thicken and the natural sweetness is highlighted.
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WHAT YOU NEED…
How To Make Tomato Saffron Salad
How to Make Corn Custard
How to Make Corn Fritters
When making the vegan corn custard sauce, it is important to puree the corn with a high-speed blender, making sure to puree the corn until all of the kernels are smooth and there are no corn pieces.
Cooking and stirring the corn custard the whole is very important, the corn starch is very sweet and burns very easily. It is better to cook over lower heat and take your time than to rush and risk burning the corn custard.
This Corn Custard can easily become a soup as well. You may just adjust the thickness with plant milk.
The goal is to mix just enough flour and liquid to bind the corn kernels and the scallions. It should be thick enough to hold its shape.
Substitutions & Swaps
Fresh corn and be replaced with frozen corn for the fritter. The key is to sauté the corn with extra virgin olive oil and a dash of salt. Allow the corn to cool before mixing it into the batter. However frozen corn can not be used to make the vegan corn custard, the issue is that the corn has already been cooked.
Thai Basil can be replaced with regular basil. Both basils bring a fresh herb flavor and aroma.
Saffron is a key part of the tomato salad, however, it is not the end of the world if you can’t find it. It is best to just leave it out of the salad.
Servings: 4 People
This corn fritter dish is a combination of tradition with a few modern touches. The corn fritters are exactly what you would expect. The batter is flavorful, the corn is summer sweet, and the corn fritter is pan-fried to a crispy golden brown.Print Recipe
Saffron Tomato Salad
How to Make Corn Fritters
- Cut the corn kernels off the cobb.
- Place the flour into a bowl, adding the baking powder, kosher salt, Old Bay seasoning, and cornstarch. Stir to combine.
- Add the plant milk, extra virgin olive oil, and rice wine vinegar. Mix to combine, the batter should look like a thick pancake batter.
- Add the corn kernels, chopped scallions, and chopped parsley. Mix, the batter should be gently holding the corn kernels together.
- Heat cast iron pan over medium heat, and add the extra virgin olive. Spoon 3 ounces of fritter into the pan, using the back of the spoon gently press down on the fritter to spread it out some.
- Cook until golden brown, fusing a spatula flip the fritter. cooking until golden brown.
- Place on a baking tray in the oven set at 250 degrees to keep warm.
How to make Saffron Tomato Salad
- Gently heat the extra virgin olive oil over low heat. Add the shallots and minced garlic cooking for 2 minutes.
- The shallots and garlic should not take on any color. Remove the oil from the heat and add the saffron. Allow the saffron to steep for 5 minutes.
- Add the red wine vinegar to the saffron olive oil mixture.
- Place the cut tomatoes in a bowl, and add the chopped parsley, and the saffron oil. Mix to combine, and season with kosher salt.
- Set aside.
How to make Corn Custard
- Place the corn and kosher salt in a high-speed blender, and puree until smooth.
- Heat the corn pure over low heat, using a spatula, stir and scrape the bottom of the pan until thick. The starch from the corn will burn on the bottom of the pan, so it’s important to keep the corn custard moving.
- Once thick and the custard has come to boil, pour into a bowl and allow to cool.
Nutritional values are an estimate.
Calories: 613kcal | Carbohydrates: 123g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 1023mg | Potassium: 716mg | Fiber: 14g | Sugar: 10g | Vitamin A: 863IU | Vitamin C: 24mg | Calcium: 284mg | Iron: 7mg