These fried corn fritters are so great in so many ways, I’m not sure where to begin. You have the sweet taste of corn, along with its sunny summer vitality. You have the strong sprouting energy of scallions for a light, fresh vitality. A delicious starter course or party food.
Makes 6-8 servings
½ cup whole wheat pastry or sprouted wheat flour
1/4 cup organic yellow corn meal
generous pinch sea salt
½ teaspoon powdered ginger
1 teaspoon baking powder
3-4 ounces soft tofu, crumbled
juice of ½ lemon
unsweetened almond, soy or rice milk
1 cup fresh/frozen organic 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 “milk” and mix, forming a thick, smooth batter. Fold in corn, scallions and parsley, combining well.
Heat oil to coat the bottom of a skillet. Drop batter, by tablespoons 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 (adding oil to the skillet as needed), keeping the cooked fritters in a warm oven while cooking the others. Serve immediately.
COOK’S TIP: These go especially well with a spicy dipping sauce, like soy sauce, water and wasabi or a Chinese-style plum sauce.