Wednesday, August 25, 2010

Jamaican Chickpea, Coconut and Corn Fritters

Jamaican Chickpea, Coconut and Corn Fritters with Sweet Chili Sauce
1 16 ounce can of organic chickpeas, drained
1 medium red onion rough chopped
1 cup of flour
1 Tablespoon baking powder
2 large eggs
6 cloves of garlic slivered
1 Tablespoon finely chopped Hawaiian (or Habanero)  peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

6 scallions sliced finely (green and white)
1/4 cup fresh chopped parsley
1 cup frozen corn
1 cup baking coconut

1/2 cup peanut oil

Bottled Sweet Chili Sauce for dipping.


In a food processor, add all ingredients in the first section. Pulse until completely mixed.

Pour into a bowl and add scallions, corn and coconut. Fold ingredients in and allow to rest for a few minutes while oil heats in a frying pan.

Fry 2-3 minutes on each side and drain before serving with chili sauce.

*note, these can be served in 2" patties as an appetizer or in larger sizes for a veggie burger. They also go well with chipotle mayo, mustard sauce or barbeque sauce.


Tinky said...

These make the plain old corn fritters I'm putting on my blog tomorrow look a little passe. But I forgive you, Devany, because I get to make yours next time!

Anonymous said...

Is it Coconut flour or plain Coconut you use please...