Lucky Monroe

Vegan Kitchen Sink Corn Fritters with Spicy Peach Chutney

These things were seriously good AF. I even surprised myself! The great thing is, you can put whatever you like in them. Completely customizable!


3/4 cup all-purpose flour

1/2 cup finely-ground cornmeal

2 teaspoons baking powder

3/4 teaspoon fine salt

1/4 teaspoon cayenne pepper

3/4 cup water

1/4 cup finely chopped scallions (from about 5 medium scallions, white and light green parts only)

Add various chopped vegetables to your liking. (I used green, red and yellow bell peppers, onions, tomatoes, and mushrooms)

2 quarts vegetable oil, for frying

Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).

In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Spicy Peach Chutney

4 lbs firm ripe peaches (blanched, peeled, and cut into 1/2-inch cube) or 1 can of peaches

1 cup thinly sliced onion

3 tablespoons vinegar

1⁄4 cup brown sugar

2 teaspoons salt

1 garlic clove, minced

3 tablespoons oil (ghee, coconut, or sesame, prepfered)

5 -6 dried red chilies or 1/2 teaspoon of dried chili flakes

1/2 teaspoon ground cumin

1 teaspoon cinnamon, ground

Heat the oil over medium fire, and add whole spices.

cook a few minutes, until the mustard seeds start to pop.

add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much).

add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic.

lower heat and cook until sticky.

watch and stir, you don’t want it to burn, just reduce and get more tight.

you could can to extend the deliciousness, or store in fridge for several days.


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