Corn-and-Shiitake Fritters

5.0 (1 reviews)

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.

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 Ingrid E. Newkirk

“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

— Ingrid E. Newkirk, PETA President and co-author of Animalkind