Makes 15 fritters
- 6 ounces extra-firm silken tofu (1⁄2 package of the vacuum-packed kind)
- 1 tablespoon pure maple syrup
- 2 tablespoons unsweetened almond milk (or preferred nondairy milk)
- 1⁄4 cup all-purpose flour
- 3 ears corn, kernels cut from the cob (about 11⁄2 cups) (see “Fizzle says”)
- 1⁄4 teaspoon salt
- A few dashes of freshly ground black pepper
- 1 jalapeño pepper, seeded and very finely chopped
- 1⁄4 cup red bell pepper, very finely chopped
- Refined coconut oil for frying
These are really fast and yummy. The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes. A cast-iron skillet works best for even frying.
In a blender or food processor, whiz the tofu, maple syrup, milk, and flour, scraping down the sides often with a rubber spatula, until everything is smooth. Add half of the corn (3⁄4 cup) and pulse so that the mixture is blended but still a bit chunky. Transfer to a bowl and add the remaining corn, salt, black pepper, jalapeño, and bell pepper, and combine well.
Heat a thin layer of oil in a heavy skillet over medium-high heat. Drop the batter by tablespoonfuls into the skillet. Flatten a little with the back of the spoon (wet the spoon first to avoid sticking). Cook in batches, 21⁄2 to 3 minutes on each side, until lightly browned. When done, transfer to a brown paper bag or paper towels to drain the oil.
To cut the corn from the cob, place the shucked corn pointy side up on a kitchen or paper towel. Take a chef’s knife and cut downward, as close as you can to the cob. The towel will keep the corn kernels from bouncing everywhere and also makes a handy vehicle for transporting them to the mixing bowl.