Thank you to all who entered this giveaway. It is now closed. Congratulations to Christine, who won her own copy of this wonderful cookbook!
I'm sure you know by now that I love Allyson Kramer. In fact, her name is mentioned frequently in our household because I cook out of her first cookbook, Great Gluten-Free Vegan Eats, at least once a week. I've
So I was THRILLED! ECSTATIC! EXCITED! to receive a complimentary copy of her newest book, Great Gluten-Free Vegan Eats From Around the World, so that I could share it with you and gush about Allyson just a bit more during her Virtual Book Tour. Just flipping through it on the first day got me excited, but I had to put off trying anything because we were in the middle of a big move. When I sat down again to pick out some recipes to try, I found so many that I should have just bookmarked the ones I wasn't interested in. In one weekend, I tried the Fresh Corn Fritters, "Seafood" Stew (Encebollado), and Minted Green Salad with Oranges, Lentils and Tomatoes. Each recipe was easy to follow and, aside from the stew, called for ingredients that I already had on hand.
With Allyson's permission, I've reprinted the recipe for the Fresh Corn Fritters below. These are delicious, and come together within minutes. They are the perfect addition to an outdoor gathering, or a midday snack, or an hors d'oeurves for a picnic lunch. I didn't dip them in aioli (as she suggests), but instead served them with a red pepper sauce. They were snarfed up immediately.
Allyson has not only allowed me to share this recipe with you, but she is also letting me give away a copy of the book to one lucky reader! Please read below the recipe for more details.
This book is fantastic, and I can't wait to try all the recipes I've bookmarked. I'm sure I'll be cooking out of it for years to come.
Fresh Corn Fritters (recipe posted with permission from Fair Winds Press; photo credit: Allyson Kramer)
These crispy, crunchy treats are hard to beat when served with a simple aioli sauce, which I've included a recipe for below. For incredible fritters, use corn that has been just cut from the cob. Haiti's native foods are similar to those of other Central American and Caribbean countries. Its cooking differs, however, in that its roots come from a blending of African and French cuisine, making for spicy and flavorful food that is referred to as criollo, or Creolo, in countries outside of Haiti.
1 quart (946 ml) vegetable oil, such as canola
2 1/2 c. (385 g) corn fresh cut from the cob, or (410 g) frozen and thawed
1 c. (225 g) masa harina
1 1/2 t. sea salt
1 t. baking powder
2 t. minced thyme
1 t. ground chia seeds mixed with 1/4 c. (60 ml) water
squeeze of lime juice
1 c. (235 ml) water
Yield: about 20 fritters
- Preheat oil to 360'F (182'C) in a deep fryer or deep pan using a thermometer.
- In a large bowl, stir together all the ingredients until a thick batter forms, about 1 minute. Drop by the tablespoonful (15 g) into the preheated oil and allow to cook about 3 minutes until deep golden brown. Transfer to a paper towel or paper bag lined tray to catch any excess oil.
- Serve hot with a zesty dip.
Recipe note: To make an aioli, a simple accompanying dip, combine 1/3 cup (75 g) vegan mayonnaise with 1 tablespoon (15 ml) lime juice and 1 clove grated garlic.