I think I’m going to make these fritters–that I created a couple years ago–for dinner tonight, with a fruit and veggie smoothie on the side.
Yield: 8 fritters
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup plain soymilk (not unsweetened)
2 teaspoons vegan butter substitute, melted
2 tablespoons plain soy yogurt
1 1/4 cups whole kernel corn, drained (from 1 12 ounce can)
1 tablespoon granulated sugar (optional)
1/4 cup vegan butter for cooking
Sift together the dry ingredients. Stir in the wt ingredients and corn until combined.
Heat a large skillet to medium. Use 2 tablespoons of vegan butter for each batch you cook. Form 1/4 cup scoops of batter and cook each side until browned and cooked through, about 4-6 minutes on each side.
Serve with powdered sugar or agave or tofu sour cream.