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
•Place half of the corn kernels into a blender. Scrape the pulp from the cobs into the blender. Add the egg replacer and soy milk. Purée until smooth.
•In a large nonstick skillet, heat the 1 Tbsp. of oil. Add the shiitakes and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Transfer to a plate and place in the freezer for about 5 minutes, until no longer hot.
•In a bowl, whisk together the flour, baking powder, salt, and pepper. Stir in the purée, and then fold in the cooled corn mixture.
•Wipe out the skillet. Add the remaining 1/2 cup of oil and heat over medium-high heat. When hot, add 8 level, 1/4-cup mounds of batter to the skillet and spread each to a 1/2-inch thickness. Fry, turning once, until golden and crusty, about 4 minutes. Drain on paper towels and serve warm.
•Garnish with red onion, cilantro, lime, or guacamole, if desired.