Mexican Corn and Bean Fritter Tortillas
Posted on May 11, 2013 by The Gourmet Vegan - No Comments
Mexican Corn and Bean Fritter Tortillas
These crispy Mexican fritters served in a tortilla wrap with a topping of chunky guacamole are absolutely delicious. One bite and you will be wanting to go back for another. The incredible flavour and texture combinations will make this a favourite of everyone in your home.
 15 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
For the fritters
100 g ( 4 oz ) self raising flour
2 tablespoons chickpea flour
200 ml ( 8 fl oz ) soya milk
1 teaspoon tomato puree
1 teaspoon garlic granules
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
3 tablespoons nutritional yeast
4 tablespoons fresh coriander, chopped
1 teaspoon onion powder (optional)
160 g ( 6 oz ) tinned or fresh sweetcorn
100 g ( 4 oz ) tinned kidney beans
Other ingredients
Oil for shallow frying
4 medium sized fresh tortillas
Chunky Guacamole ~ Recipe Here
METHOD
Place all of the fritter ingredients into a bowl and mix together well to form a thick batter.
Heat the oil in a frying pan, and fry a medium size spoonful (a bit larger than a tablespoon) of the mixture when the oil is hot. Carefully turn them with a spatula and fork until crispy and golden brown. You can fry these in small batches.
Drain on paper towels and then place in the tortillas with some of the chunky guacamole and salad to serve.
RECIPE NOTES
RECIPE TIPS
Batter can be made up in advance and left in the refrigerator.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
