Fresh Corn 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 1 1/2 cups)
  • 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 


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, 2 1/2 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.

From the 10th anniversary edition of Vegan with a Vengeance by Isa Chandra Moskowitz. Reprinted courtesy of Da Capo Lifelong Books.