Sweetcorn fritters have always been a regular mid-week meal in our house so I was really pleased to find a recipe for a vegan version. I didn’t imagine I would be able to get a lovely, rich, pancakey batter without using eggs and milk but silken tofu works wonderfully well as a dairy free alternative.
This is based on another Isa Chandra Moscowitz recipe but I have changed it a little bit; Isa uses fresh corn and cuts it off the cob (and you can too) but I think of this as a store cupboard recipe and, as we always have frozen corn in the freezer, this is what I use. I also use roasted red peppers from a jar – you can find them with anti-pasti and they are sweet and soft and delicious. As usual I have anglicised the measurements too.
Feel free to leave out the chilli if you are making these for fussy kids (or fussy adults for that matter). I have also tried alternative flavourings; mixed fresh herbs work well and so does a little smoked paprika.
I should confess that I have made a couple of mistakes though; if you are using chilli chop it by hand and add it just before cooking. I tried adding it early and blitzing it with the corn and tofu but this gives a much harsher chilli heat and it’s nowhere near as enjoyable. These fritters are also a bit delicate and quite difficult to flip when you have just cooked one side (they are more robust when both sides are cooked) so I decided that it might be easier to flip them – it’s not! Don’t try this – you will just end up with a pan (and a t-shirt) full of exploded batter! Be patient, take care and all will be well.
These are scrummy served with a tasty, healthy mixed salad or, if you are looking for comfort food, with green veg, sweet potato fries and a little ketchup – heaven.
Makes enough fritters for 2 people
170g / 6 oz (half a pack) of Firm Silken Tofu
200g / 7 oz frozen / tinned or fresh Sweetcorn Kernels
1 tbsp Maple Syrup
2 tbsp Almond Milk (or other non-dairy milk)
30 g / 1 oz Plain Flour
1 Red Chilli (finely chopped)
50 g / 2 oz Roasted Red Pepper (chopped)
Salt & Pepper
Oil for frying.
Put the frozen corn into a seive and rinse under the tap until thawed. Drain well.
Put the tofu, milk, flour and maple syrup into a food processor and blitz until smooth. Add half the corn and pulse until it is reasonably smooth but with a bit of texture.
Tip into a bowl (use a spatula to make sure you get it all) and add the rest of the corn, the chopped chilli and red pepper and season well with salt and pepper.
Heat a small amount of oil in a frying pan over a medium heat. Drop generous spoonfuls of the batter into the pan and flatten into rounds approximately 1 cm deep and 6 or 7 cm in diameter (you don’t have to be too precise unless you are serving them to siblings who get out a tape measure to ensure no one gets more than their fair share!).
Cook in batches until golden brown and then turn (carefully) with a fish slice and cook the other side. When cooked remove from the pan and keep warm whilst you cook the rest of the fritters.