When I was a little girl, my parents took us to a restaurant in Baldwin called Raay-Nor’s for a deep fried dinner. My favorite: corn fritters. I have not been there in over 20 years but the memory of those fritters lingers. With all of this summer corn, I decided to create my own recipe. I must say, I did a great job!
1 cup all purpose flour, sifted
1/2 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon vegan cane sugar
1 flax egg (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
1/2 cup cold water + 1 tablespoon, if necessary
3 ears of fresh corn, off the cob
Sunflower oil, or any high heat oil
Sift the flour into a big mixing bowl. Add the baking powder, salt, and sugar. Mix the flax egg and let it set for a few minutes to congeal. In the meantime, cut the corn off the cob. Add the corn, flax egg, and water to the mixture. The batter should be easy to mix, not to dough-y or runny. Add the extra water if necessary.
Heat up a skillet with sunflower oil. Using a 1/4 cup measure (this makes about 9 nice sized fritters), pour the fritters in and let them fry up. Yes, we are frying here! Be careful and don’t let the oil get too too hot because the corn can start to pop and fly out of the skillet! When there are little bubbles on the top side, flip them over (kind of like pancakes) and let the other side brown.
Drain on paper towels before serving. Enjoy!