Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 33.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 49.5 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.8 g
- Protein: 1.7 g
View full nutritional breakdown of Fresh Vegan Corn Fritters calories by ingredient
Fresh Vegan Corn Fritters
Submitted by: SEA.LEGS1Introduction
These are really fast and yummy. The jalapeno and red pepper make the fritters 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 in place of potatoes. A cast-iron skillet works best for even frying. These are really fast and yummy. The jalapeno and red pepper make the fritters 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 in place of potatoes. A cast-iron skillet works best for even frying.Number of Servings: 15
Ingredients
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6 oz extra-firm silken tofu (1/2 package of the vacuum-packed kind)
1 tbsp pure maple syrup
2 tbsp soy milk
1/4 cup all-purpose flour
1 jalapeno pepper, chopped
1/4 red bell pepper, chopped
3 ears corn, kernels cut from the cob (about 1 1/2 cups)
1/4 tsp salt
several dashes fresh black pepper
corn oil for frying (canola or any light vegetable oil will do)
Directions
In 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.
Heat a thin layer of oil in a heavy skillet over medium-high heat. 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 - 3 minutes on each side, until lightly browned. I do this in 2 batches. When done, rest on a brown paper bag or paper towels to drain the oil.
Makes 15 fritters.
*Taken from "Vegan With a Vengeance" by Isa Chandra Moskowitz
Number of Servings: 15
Recipe submitted by SparkPeople user SEA.LEGS1.
Heat a thin layer of oil in a heavy skillet over medium-high heat. 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 - 3 minutes on each side, until lightly browned. I do this in 2 batches. When done, rest on a brown paper bag or paper towels to drain the oil.
Makes 15 fritters.
*Taken from "Vegan With a Vengeance" by Isa Chandra Moskowitz
Number of Servings: 15
Recipe submitted by SparkPeople user SEA.LEGS1.
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Member Ratings For This Recipe
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Incredible!
This is a really great recipe. To cut out the oil, I like to bake them (350 degrees, about ten minutes or until lightly browned). I prefer to use Ener-G Egg Replacer instead of tofu, roasted red peppers instead of fresh, and corn meal instead of regular. It's delicious ^_^ - 5/11/10
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