Corn and Tofu Fritters
Prep. Time
45 minutes
Cook Time
15 minutes
Servings
15-18 fritters
Difficulty
Challenging
Nut-Free, dairy-free, egg-free
This recipe is one of those happy experiments that turned into a regular favorite in my kitchen. It all started when I was trying to create a lighter, more flavorful version of fritters that my son could enjoy as a main course, since he always loved corn. I ended up with these crispy on the outside, soft on the inside, savory bites that for a long time now have been a go-to in my home. The combination of grated tofu, zucchini, and corn gives them a wonderful texture and nutritional value, while the sautéed onions and spices bring a deep, savory flavor. They’re incredibly easy to make, especially if you have a blender or food processor, and they’re absolutely delicious when served fresh and warm. Perfect for any time you want something comforting yet light!
Ingredients
250g grated Superfirm tofu
5.3oz (150g) whole corn kernels [frozen or cut fresh] and 8.8oz (250g) ground corn
4 tbsps breadcrumbs
6 tbsps whole spelt flour
1 grated peeled zucchini
1 chopped yellow onion
1 cup protein-rich plant-based milk + 1 tbsp flaxseed meal + 2 tsps vinegar (for a nut-free recipe, make sure the vegan milk is free of this allergen)
2 tbsps nutritional yeast
1 tsp consomme powder (optional)
1/2 tsp baking soda
1 tbsp dried parsley
Salt, as preferred
Cooking oil for sauteing and frying.
Instructions
In a powerful blender or food processor (preferably use a small cup attachment, because of the small quantity), grind half of the corn kernels.
Into a large mixing bowl, grate the tofu block and the zucchini, and add the corn puree, whole corn kernels, flour, breadcrumbs, baking powder, nutritional yeast and season as preferred.
Chop the onion and saute on a nonstick pan on medium heat for 10-15 minutes or until golden. Add the onion to the mixing bowl.
Preheat a nonstick frying pan to low/medium heat (equivalent to level 3-4 in an induction cooktop), and lightly-grease it with your choice of vegetable oil.
In a measuring cup, mix the milk with the flaxseed meal for 30 seconds. Add vinegar, and stir well for 30 more seconds.
Combine with the batter in the bowl, and mix until evenly consistent.
Place 1 tablespoon-full on the pan, creating a 3-inch in diameter patty.
Cover with the lid and fry for 2-3 minutes.
Flip and fry the other side as well, for 1-2 minutes.
Place the patties on a paper towel set on a plate and let them cool.
Served best when fresh & warm!
Notes
You can replace the spelt flour with all-purpose flour or whole-wheat flour.
If you are using pre-seasoned breadcrumbs, make sure to balance the amount of spices added.
Zucchini can be replaced with a medium-sized russet potato, grated.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!