Vegan Corn Fritters
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 67.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 37.0 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.5 g
- Protein: 1.8 g
View full nutritional breakdown of Vegan Corn Fritters calories by ingredient
Introduction
Easy to make Corn Fritters are great for any meal of the day. Top with maple syrup for a delicious breakfast treat, eat with a little salsa for a midday snack, or serve with a side of veggies for a great dinner. These can be made with pantry stable items, and for really cheap. During the summer, substitute fresh bell peppers and corn for fritters that burst with flavor. Easy to make Corn Fritters are great for any meal of the day. Top with maple syrup for a delicious breakfast treat, eat with a little salsa for a midday snack, or serve with a side of veggies for a great dinner. These can be made with pantry stable items, and for really cheap. During the summer, substitute fresh bell peppers and corn for fritters that burst with flavor.Number of Servings: 6
Ingredients
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~1 1/2 cups of fresh or frozen sweet corn
~1/4 cup of Yellow Cornmeal
~1 medium or 2 small strips of roasted red bell pepper
~Ener-G Egg Replacer equivalent to 2 eggs
~2 Tbsp of almond (or other alternative) milk
~Salsa, maple syrup, or jalapeņo peppers for garnish
Directions
1. Preheat oven to 350 degrees and lightly oil a cookie sheet.
2. Finely dice the roasted red bell pepper and set aside.
3. Lightly blend the frozen corn. You want it in small pieces, but not totally mushed up. Add to medium bowl.
4. Mix in the 1/4 cup of cornmeal, salt, diced pepper, and almond milk.
5. In a separate small bowl, mix the egg replacer and add to mix.
6. From 6 medium sized patties and place onto lightly greased pan. Bake for about 10-15 minutes, or until lightly browned.
Serve instantly, or store. Keeps well for about 2-3 days in the fridge, or 3-6 months in the freezer.
Number of Servings: 6
Recipe submitted by SparkPeople user MIRTAGEV.
2. Finely dice the roasted red bell pepper and set aside.
3. Lightly blend the frozen corn. You want it in small pieces, but not totally mushed up. Add to medium bowl.
4. Mix in the 1/4 cup of cornmeal, salt, diced pepper, and almond milk.
5. In a separate small bowl, mix the egg replacer and add to mix.
6. From 6 medium sized patties and place onto lightly greased pan. Bake for about 10-15 minutes, or until lightly browned.
Serve instantly, or store. Keeps well for about 2-3 days in the fridge, or 3-6 months in the freezer.
Number of Servings: 6
Recipe submitted by SparkPeople user MIRTAGEV.
Member Ratings For This Recipe
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