Sweet Corn Fritters
These succulent little fritters are fun to make and even more fun to eat.
1/2 cup whole wheat pastry flour
1/4 cup yellow corn meal
generous pinch sea salt
1/2 teaspoon powdered ginger
1 teaspoon baking powder
3-4 ounces soft tofu, crumbled
juice of 1/2 lemon
unsweetened almond or soy milk
1 cup fresh/frozen corn kernels
4-5 fresh scallions, diced
small handful fresh parsley, minced
Combine flour with corn meal, salt, ginger and baking powder. Mix in tofu and lemon juice. Slowly add soy milk, mixing, to form a thick, smooth batter. Fold in corn, scallions and parsley, combining well. Heat oil to lightly coat the bottom of a skillet. Drop batter, by tablespoonfuls into hot oil and cook for 3-4 minutes each side, until fritters are golden and crispy. Drain on paper. Repeat with balance of batter, keeping the cooked fritters in a warm oven while cooking the others.
Serve immediately. These go especially well with a spicy dipping sauce, like soy sauce, water and wasabi or a Chinese-style plum sauce.
Makes about 6-8 fritters.