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
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.