These fried corn fritters are the perfect starter or summer party food. The sweet taste of corn, along with its sunny summer vitality, combines with the strong sprouting energy of scallions to keep it light and fresh.
- Yield: 6 to 8 Servings
- ½ cup whole wheat pastry or sprouted whole wheat flour
- ¼ cup organic yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon powdered ginger
- Generous pinch sea salt
- 3 to 4 ounces soft tofu, crumbled
- ½ lemon juice
- ½ to ⅔ cup unsweetened almond, soy, or rice milk
- 1 cup organic corn kernels (fresh or frozen)
- 4 to 5 fresh scallions, diced
- Small handful fresh flatleaf parsley, minced
- Avocado oil, for frying
How to Make It
- Preheat the oven to 275°F.
- Combine the flour, cornmeal, baking powder, ginger, and sea salt in a bowl. Mix in the tofu and lemon juice. Slowly add the milk and mix to form a thick, smooth batter. Fold in the corn, scallions, and parsley, combining well.
- Heat enough oil to coat the bottom of a skillet over medium heat. Drop the batter by tablespoons into the hot oil and cook for 3 to 4 minutes on each side, turning once, until the fritters are golden and crispy. Drain on parchment paper or paper towels, then transfer to the oven to keep warm. Repeat with the remaining batter, adding oil to the skillet as needed. Serve immediately.