Vegan Corn Fritters
Veg Life Staff
About 2 C of Fresh
Frozen or Grilled WHOLE Corn Kernels
of Corn + 2-3 Tbl Almond Milk plus salt/pepper
for the "creamed corn mixture", to taste
Finely Ground Cornmeal
Tbl Green Chiles with juices
About 1/4 C Chopped Italian Parsley
FOR THE TANGY DIPPING SAUCE:
Tbl Vegan Mayonnaise
or to taste
or to taste
Combine the dry ingredients (flour, cornmeal, baking powder, seasonings and parsley) with a whisk.
In a food processor, pulse together 1 C of corn with 2-3 Tbl of Almond Milk. Season with salt and pepper.
Add the corn mixture to the flour mixture until well blended.
Add the 2 C of whole corn kernels, folding to combine. Do not over work and do not add more flour or cornmeal. If will seem loose, but will firm up as they cook.
Preheat a skillet over medium high heat and then add about 1 Tbl of oil.
Using a cookie scoop, firmly pack the batter and place into the pan. Using a spatula, quickly flatten to form a patty shape.
Allow to cook on one side until golden and flip, cooking the other side.
Remove to paper toweling to remove any excess oil. Season with salt.
Stir together the dipping sauce ingredients and serve immediately.
© 2019 THE VEG LIFE!