Recipe

Fresh Corn Fritters

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Fresh Corn Fritters

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Ingredients (10)

  • 6 ounces extra-firm silken tofu (1/2 package of the vacuum packed kind)
  • 1 tablespoon pure maple syrup
  • 2 tablespoons soy milk
  • 1/4 cup all-purpose flour
  • 3 ears corn, kernels cut from the cub (about 1 1/2 cups)
  • 1/4 teaspoon salt
  • Several dashes fresh black pepper
  • 1 jalapeño, very finely chopped
  • 1/4 red bell pepper, very finely chopped
  • Corn oil for frying (canola or any light vegetable oil will do)

Summary

These are really fast and yummy. The jalapeño and red pepper make the pancakes colorful and add just a little spice. If you don’t have a red bell pepper laying around, just leave it out. Serve with salsa or as a breakfast side dish in place of potatoes. A cast-iron skillet works best for even frying.

To cut the corn from the cob, place the shucked corn pointy side up on a kitchen or paper towel. Take a chef’s knife and cut downward, as close as you can to the cob. The towel will keep the corn kernels from bouncing everywhere and also makes a handy vehicle for transporting them to the mixing bowl.

Instructions

  1. 1In a blender or food processor whiz the tofu, maple syrup, and soy milk, scraping down the sides with a rubber spatula often, until everything is smooth. Add half the corn (3/4 cup) and pulse about 20 times (scraping down the sides after 10 times), so that the mixture is chunky. Transfer to a bowl, add the rest of the ingredients (except for the oil), and combine well.
  2. 2Heat a thin layer of oil in a heavy skillet over medium-high. Drop the batter by tablespoonfuls into the skillet. Flatten a little with the back of the spoon (wet the spoon first to avoid sticking). Cook 2 1/2 to 3 minutes on each side, until lightly browned. I do this in two batches. When done, rest on a brown paper bag or paper towels to drain the oil.
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