Corn Fritters

In summertime, at least in the US, corn becomes plentiful and therefore cheap, but creating fritters converts the grain into a delicacy with myriad variations easy to accomplish within 30 minutes or even less.





Ingredients

Olive Oil
3/4 cup corn grits or corn meal
1/2 cup whole wheat flour
2 teaspoons baking powder
Salt and pepper to taste
3/4 coconut or soy milk
Egg substitute (2 eggs equivalent)
2 cups or 2 ears of freshly scraped corn (frozen will probably do, but I've never tried)
1/2 diced red bell pepper
1/4 white onion
3-4 scallions
2 artichoke hearts, sliced into small sections


Instructions

1. Sauté the bell pepper, onion, and scallions in olive oil and/or vegan margarine
2. Scrape the corn from the husks into a large bowl (a curved knife works best)
   
3. Mix the dry ingredients separately
4. Mix the egg substitute with water and add the milk, then add to the corn grits mixture
   
5. Mix all ingredients together in the large bowl
6. Fry in olive oil carefully, browning fully before turning to avoid having them fall apart

Top the fritters with anything that sounds good. This can be maple syrup or agave syrup, hot sauce, guacamole, chopped fresh tomatoes, pico de gallo, or salsa. Syrup and hot sauce in combination is especially good.

Options for substitutions for vegetable ingredients that are good include:

1. 6-7 sauteed oyster or shitake mushrooms
2. Black beans (1/2 can)
3. Hot peppers, such as jalapeno or Thai
4. Red onion
5. Use your imagination