Well, we’re ending 2012 with what is likely the most addictive appetizer I’ve ever made. I’m usually one for casseroles, soups and one-pot meals, rather than small portioned mini meals since our leftovers go a LONG way. We’re usually not inclided to make appetizers unless we have guests coming over, so these poppers are a serious treat.
They’re mildly spicy, crispy on the outside, and moist on the inside. The corn gives it a sweet crunch and the scallions…well, I just love scallions.
I’d like to say that this genius recipe was my own, but I adapted it from a recipe in “Chole’s Kitchen”. I had never even heard of Chloe Coscarelli, but my brother got me one of her books for Christmas and I fell in love. She’s got some of the best vegan recipes I’ve seen (especially the deserts) and I am SO thrilled he picked me up this book.
1 cup organic cornmeal
3/4 cup whole wheat flour
2/3 cup almond milk
1/2 cup organic corn kernels
1/3 cup chopped scallions
1 jalapeno, diced
4 tsp baking powder
1 1/2 tsp sea salt
1/4 tsp black pepper
Olive oil for frying
- Mix together cornmeal, flour, baking powder, salt and pepper
- Add remaining ingredients and stir together until a dough is formed
- Roll into balls, a little smaller than a golf ball
- I added about 1/3 cup of oil to a cast iron skillet on medium/high heat. If you want to “deep fry” them add about 2 inches of oil
- If you’re just using 1/3 cup oil, keep the heat on medium/high and drop all the balls into the skillet
- After 2 minutes turn, turn over and cook for another minute or so on the other side (the tricky part here is rotating them a little to cook the sides as well-be careful not to burn yourself!)
- Serve immediately with avocado cream sauce
About the Author
Do you recommend a gluten free flour that would work with this recipe? Thanks!
Good question! I tend to have the best luck with brown rice flour, but I have not tried it with this particular recipe