Freekeh Fritters

Fritters are fun foods and they are, admittedly, slightly indulgent because they are fried. They aren’t an everyday thing, but when they are a “today!” treat we do it right! Freekeh and corn make an incredibly tasty (and slightly healthier) fritter: That’s our story, and we’re sticking to it. For a quick dipping sauce, stir together vegan sour cream and salsa to taste. Or try these fritters with a harissa and lemon juice–spiked mayo for an incredible snack.

YIELD: 16 to 20 fritters

INGREDIENTS:

• 3/4 cup (180 ml) plain vegan milk
• 1 cup (164 g) frozen corn kernels, thawed and divided
• 1 clove garlic, peeled
• 1 cup (approximately 168 g) cooked and cooled whole freekeh, barley, or einkorn
• 1/3 cup (50 g) minced red onion
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups (186 g) all-purpose flour, divided
• High heat neutral-flavored oil, for cooking

INSTRUCTIONS:

1. In a small blender, combine the milk, 1/2 cup (68 g) corn, and garlic. Process until smooth. Pour the mixture into a medium-size bowl.
2. Add the cooked and cooled freekeh, minced red onion, ground coriander, salt, and ground black pepper to the bowl with the milk mixture. Stir until well combined.
3. Add 1 cup (124 g) of all-purpose flour to the bowl and mix to form a thick batter.
4. Place the remaining flour on a plate. Scoop a rounded tablespoon (30 g) of fritter batter and drop it onto the plate with flour. Pat the batter into a small disk, no more than 1/2-inch (1.3 cm) thick, and coat it with flour. Repeat this step until all the fritters are formed.
5. In a large skillet, heat a thin layer of high heat neutral-flavored oil over medium-high heat.
6. Cook the fritters in batches for 3 to 5 minutes on each side until they are golden brown and crispy. Transfer the cooked fritters to a plate lined with a paper towel to drain excess oil.
7. Serve the freekeh fritters warm, accompanied by your choice of dipping sauce such as vegan sour cream mixed with salsa or a harissa and lemon juice-spiked mayo.

TIPS:

• Thaw frozen corn completely before blending with the milk and garlic.
• Use cooked and cooled whole freekeh, barley, or einkorn for the best texture in the fritters.
• Adjust the fritter batter consistency by adding more flour if needed.
• Handle the fritter batter gently to maintain a soft and fluffy texture.
• Preheat the skillet before adding the fritters to achieve a crispy outer crust.
• Cook the fritters in batches to avoid overcrowding the skillet.
• Drain excess oil from the cooked fritters on a paper towel-lined plate.
• Store leftovers in an airtight container in the refrigerator and reheat in a preheated oven or toaster oven for a few minutes until warm and crisp.

Enjoy these crispy and savory freekeh fritters as a delightful treat or a tasty appetizer for gatherings. Get creative with your choice of dipping sauce and savor the delicious flavors!