Today, I started out to make corn fritters. But my experiment turned a steep slope towards south and the fritters transformed in to cute little pancakes/patties. I don’t think my kids cared about the name and thankfully they’ve never tasted fritters. So I narrowly escaped the scornful comments and looks. This recipe was adapted from Vegan with Vengeance by Isa Chandra Moskowitz. The taste of my version of this recipe was more like a pancake with a streak of sweetness from maple syrup along with soft texture of tofu making it one healthy breakfast or snack for picky eaters. In fact my husband who doesn’t like to mix sweet and spicy in the same dish was delighted by its taste, of course with a side of hot sauce. This pancake can also be used as patty in sandwiches. With so much versatility, I’m sure this pancake/patty or whatever you name them is bound to appease everyone at home.
Sweet Corn Kernels — 1 1/2 cups
Extra Firm Tofu — 6 oz (1/2 package)
Maple Syrup — 1 Tbsp
Almond Milk/Milk/Soy Milk — 2 Tbsp
All Purpose Flour — 1/4 cup
Rice Flour — 3 Tbsp
Red Bell Pepper — 1 small (deseeded and finely diced)
Salt — 1/4 tsp
Red Chilli Powder — 1/4 tsp
Soy Sauce — 1 tsp
Sweet & Sour Sauce — 1 tsp
Canola Oil — as needed for shallow frying
1. In a food processor, blend tofu, maple syrup, almond milk until smooth. Add half of the corn (3/4 cup) and pulse for about 20 times until you get a coarse mixture.
2. In a bowl mix the blended mixture, rest of the corn (3/4 cup), red bell pepper, salt, red chilli powder, soy sauce, sweet & sour sauce, all purpose flour, and rice flour. Heat about 3 tbsp of oil in a pan, when hot with a small laddle or big spoon drop the batter like a patty/pancake. Cover and let it cook till the bottom browns. Carefully flip the pancake and let it cook and gets a nice golden brown on the top. Serve with a side or ketchup or your favorite sauce. Enjoy!!!
This is my Day 4, BM#16 breakfast under “Combo Theme”. To Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 click here.
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