Sweet Corn Fritters

Courtesy of Christina Pirello


- 1/2 cup whole wheat pastry flour
- 1/4 cup yellow corn meal
- 1 generous pinch sea salt
- 1/2 teaspoon powdered ginger
- 1 teaspoon baking powder
- 3-4 ounces soft tofu, crumbled
- juice of 1/2 lemon
- plain soy milk
- 1 cup fresh/frozen corn kernels
- 4-5 fresh scallions, diced
- small handful fresh parsley, minced
- light olive oil

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.

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