Recipe

The Shack's chickpea and corn fritters with salsa and chipotle crema

These corn fritters have been on our menu since day one - they're a bit of a Shack classic. I love the flavour you get from the chickpea flour in this recipe, and it's gluten free too!

  • 30 mins preparation
  • Serves 3 - 4
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Recipe kindly shared by the team behind The Shack, Raglan.
Discover their story here.

Ingredients

Chickpea and corn fritters
  • 1/3 cup chickpeas, cooked
  • 1 large free-range egg
  • 3/4 cup gram or chickpea flour
  • 2 1/2 cups corn kernels, cooked or frozen
  • 1 tbsp parsley, chopped
  • 1 tsp mint, chopped
  • 1 tsp coriander, chopped
  • salt and pepper
Black bean and corn salsa
  • 1/2 cup corn kernels, cooked or frozen
  • 1 tbsp extra olive oil
  • 1/2 cup black beans, cooked
  • 1/2 tsp cumin seeds, toasted
  • 2 tsp lime juice
  • 1/4 cup roasted red peppers
  • 2 tbsp coriander, chopped
  • 2 tbsp parsley, chopped
Chipotle crema
  • 1/2 cup sour cream
  • 1 tbsp chipotle pepper puree, or whatever hot sauce you prefer
To serve
  • Chilli jam, homemade or store-bought
  • 1 egg per serving, fried or poached to your liking
  • Avocado
  • Salad greens

Method

Chickpea and corn fritters
  • 1
    In a food processor, blitz chickpeas, egg, gram flour and 2 cups of the corn until well combined, like a coarse hummus. Pour into a large bowl and fold through the herbs and remaining corn, then season with salt and pepper.
  • 2
    You can either deep fry the fritter mix in table tennis ball sized fritters or shallow fry them on a medium heat, turning once to ensure a good colouring and even cook. They should take 3-4 minutes on each side. Remove from the heat once cooked.
Black bean and corn salsa
  • 3
    Blacken the corn on a very hot BBQ flat plate or large frying pan with oil, salt and pepper for a couple of minutes. You want the corn to take on the smoky, charred flavours and colours. Remove from the heat and allow to cool.
  • 4
    Combine all ingredients in a bowl and allow the flavours to infuse. Season to taste.
To serve
  • 5
    To make the Chipotle crema, fold through the chipotle pepper puree, or hot sauce of your choice, through the sour cream until combined.
  • 6
    Gently spread some fresh green leaves and soft herbs on each plate. Place the fritters on the leaves, add a wedge of avocado, a fried or poached egg, a dollop of chipotle crema, salsa and a drizzle of chilli jam. Enjoy.