Sweet Onion & Corn Quinoa Fritters with Fresh Corn & Basil Salad

Directions

1. Fresh Corn and Basil Salad.
2. Carefully shave kernels from the ear of corn with a kitchen knife into a medium mixing bowl.
3. Add basil and sweet onion.
4. In a small bowl, whisk together apple cider vinegar, lime juice, and olive oil.
5. Pour dressing over corn mixture and toss to combine.
6. Season with salt, black pepper, and crushed red pepper to taste.

1. Quinoa Fritters with Sweet Onion, Fresh Corn and Basil
2. In a medium saucepan over medium-high heat, toast rinsed quinoa for 4 to 5 minutes, stirring constantly, until lightly browned and fragrant.
3. Add two cups of water and bring to a boil. Reduce to a simmer, cover, and let cook for 12 to 15 minutes until all liquid is absorbed.
4. Allow cooked quinoa to cool completely before continuing with the recipe. The quinoa can easily be made a day ahead of time.
5. In a small bowl, whisk together ground flax seeds and 6 tablespoons of boiling water. Set aside and allow to cool completely and thicken.
6. Place a box grater over a bowl or dish and grate the ear of corn until all kernels are removed. You will wind up with about 1/3 cup of pulpy corn mash.
7. In a large mixing bowl combine the cooled quinoa, grated corn, minced onion, basil, flour, nutritional yeast, salt, peppers, and paprika. Stir to combine, being careful not to over-mix.
8. Add cooled flax mixture, then stir gently until combined. Season to taste.
9. Using a tablespoon, scoop out dough and gently form it into balls using your hands. Roll in a little bit of flour, flatten into a patty and set in a single layer on a plate or baking sheet.
10. Heat 2 tablespoons of oil in a heavy skillet over medium-high heat. In batches, add fritters and cook for 3 to 4 minutes on each side, until golden brown and crispy. Add more oil as needed.
11. Drain cooked fritters on paper towels. Serve with Corn and Basil Salad.