Vegan Southwest Corn Fritter Salad
- Georgina Cahill
- May 10, 2020
- 3 min read
Updated: Sep 1, 2020
Disclosure: This post may contain affiliate links
Now before I make a corny joke, let me tell you why you need to make these Vegan, Southwest, Corn Fritter salads for your next meal prep.
These light, summery salads are perfect for when the weather starts to warm up. They’re filled with crunchy vegetables, drizzled with tangy tahini dressing, and crowned with golden, crispy corn fritters.
The fritters are easy to make and are mostly composed of pantry ingredients. They’re as simple as mixing everything in a bowl and forming them into patties before letting them sizzle on a pan for a few minutes on each side.
The salad portion is even easier to put together. They’re also completely customizable depending on when you have on hand or what looks good at the grocery store that week. I went with cucumbers, red onion, and red bell pepper. But you can add any other vegetables that suit your fancy. You can also add some beans or grilled chicken to up the protein and make it more filling. You can also go wild with the toppings if you’d like. Add pepitas, cotija, salsa, hot sauce, or some fresh, sliced avocado right before serving.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 3 servings
Ingredients;
Salad:
1 Head - Romaine Lettuce - Chopped
100 g - Cucumber - Diced
50 g - Red Bell Pepper - Diced
50 g - Red Onion - Diced
2 tbsp - Chopped Cilantro
Tahini Lime Dressing:
½ - Lime - Juice and zest
28 g - Tahini
14 g - Agave
½ tsp - Kosher Salt - Plus more to taste
½ tsp - Black Pepper - Plus more to taste
¼ tsp - Garlic Powder
½ - 1 tbsp - Water - Adjust to consistency preferences
Corn Fritters:
90 g - Jalapeno - Finely diced
90 g - Frozen Cut Corn
50 g - Red Onion - Diced
2-3 - Garlic Cloves - Minced
114 g - Cornmeal
30 g - Oat Flour
5 g - Nutritional Yeast
10 g - Coconut Sugar - Sub white sugar
½ tsp - Baking Powder
1 tbsp - Kosher Salt - Divided - Plus more to taste
¼ tsp - Garlic Powder
¼ tsp - Onion Powder
½ tsp - Black Pepper
100 ml - Water
Instructions:
Using a nonstick method of choice (i.e. oil, cooking spray, nonstick cookware etc), add onion, garlic, and ½ tbsp of salt to a saute pan over medium heat. When onion is translucent, add in frozen corn. Saute until corn is just cooked through. Remove from heat and allow to cool.
While the onion and corn is cooling, mix together cornmeal, oat flour, nutritional yeast, coconut sugar, baking powder, remaining salt, garlic powder, onion powder, and black pepper. Add water and stir until a dough forms.
Gently mix in jalapeno and onion and corn mixture.
Using wet hands, form the fritters into 6 patties. Place them on a baking sheet and chill in the fridge for at least 20 minutes*.
While waiting, make the tahini lime dressing. In a small bowl, mix together all tahini lime dressing ingredients.
Remove the fritters from the fridge. Using a nonstick method of choice, add fritters to a pan over medium heat. Cook each for 2-3 minutes before flipping and cooking for an additional 2 minutes or until golden brown.
Divide the salad ingredients into bowls or tupperware. Add fritters on top. When ready to serve, pour over dressing and garnish with lime and jalapeno if desired.
Store salad and dressing separately in the fridge for up to 3 days.
*Notes:
Chilling the fritters helps them to retain their shape while cooking
Want another salad to meal prep? How about these Marinated Red Cabbage Salads?
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