These delicious corn fritters are made with Reggae Tamarind Barbecue Sauce which combines the sweet tang of tamarind with the SUBTLE heat and flavour of the Jamaican Scotch Bonnet pepper. This 100% ALL NATURAL vegan and gluten free tantalizing barbecue sauce is great on all grilled meats, pork ( ribs of all types), poultry and fish. It’s not too hot and not too sweet and makes an amazing dipping sauce for anything you have on hand.

  • 340g tinned or frozen sweetcorn
  • 1 medium onion finely diced
  • 2 garlic cloves minced 
  • 2 spring onions diced
  • 1 red bell pepper diced
  • 1/2 scotch bonnet diced
  • 1 tomato diced
  • 1 tsp sea salt
  • 1 tsp black pepper 
  • 1 tsp dried or fresh thyme 
  • 1 tsp ground pimento 
  • 250g Plain flour
  • 1 tsp baking powder 
  • 250ml plant based milk.
  • Elans Tamarind sauce for dipping 

You’ll need to fry your onions, garlic, spring onions, bell peppers and scotch bonnet until caramelised for 5 minutes in coconut oil, then set aside to cool.

In a large mixing bowl sieve in flour and add baking powder and mix together. Add vegetables and sweetcorn then season with seasonings add plant based milk then mix together creating a sloppy consistent mixture.

Clean off the same frying pan, then add some vegetable oil to a shallow fry level and turn up to a high heat. Wait for oil to get really hot. Then use a large serving spoon and pour in the fritter mixture then turn down to a medium heat. Continue this process and cook for 5 minutes on each side until golden brown. Rest on paper towels.