Fritters often seem like a bit of a snooze to me, but after trying corn-and-shiitake fritters based on a recipe I found in Food and Wine, I have completely changed my mind. The beauty of the recipe comes from the corn purée that is stirred into the batter. The combination of the purée and whole kernels leads to a strong corn flavor that perfectly complements the smokiness of the sautéed shiitakes and the sweetness of the onion.
The recipe below calls for fresh corn, but I have to admit that I used canned corn, and it was still delicious. I also topped mine with a dab of guacamole, sliced red onion, and cilantro, but the fritters are just as good on their own.
I'll leave you with a catchy rap I once heard that always pops into my head when I think about shiitake mushrooms. It went a little something like this: "My name is Robin Blake. My name is Robin Blake. I like to drink sake, or is it called sake? Portobellos, chanterelles…no, I like shiitake." (Many more food raps from my wonderful friends to come. I promise.)
3 ears of corn, shucked and kernels removed
Egg replacer equivalent to 1 egg (I used Ener-G brand)
1/4 cup soy milk
1/2 cup plus 1 Tbsp. vegetable oil
3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice
1/4 cup diced sweet onion
3/4 cup all-purpose flour
1 tsp. baking powder
1 1/2 tsp. salt
1/2 tsp. black pepper
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.