Fresh Corn Fritters Recipe

• 6 ounces extra-firm silken tofu (1/2 package of the vacuum packed kind)
• 1 tablespoon pure maple syrup
• 2 tablespoons soy milk
• 1/4 cup all-purpose flour
• 3 ears corn, kernels cut from the cub (about 1 1/2 cups)
• 1/4 teaspoon salt
• Several dashes fresh black pepper
• 1 jalapeno, very finely chopped
• 1/4 red bell pepper, very finely chopped
• Corn oil for frying (canola or any light vegetable oil will do)

1. In a blender or food processor whiz the tofu, maple syrup, and soy milk, scraping down the sides with a rubber spatula often, until everything is smooth.
2. Add half the corn (3/4 cup) and pulse about 20 times (scraping down the sides after 10 times), so that the mixture is chunky.
3. Transfer to a bowl, add the rest of the ingredients (except for the oil), and combine well.
4. Heat a thin layer of oil in a heavy skillet over medium-high.
5. Drop the batter by tablespoonfuls into the skillet.
6. Flatten a little with the back of the spoon (wet the spoon first to avoid sticking).
7. Cook 2 1/2 to 3 minutes on each side, until lightly browned.
8. I do this in two batches.
9. When done, rest on a brown paper bag or paper towels to drain the oil.

extrafirm silken, maple syrup, soy milk, allpurpose, corn, salt, black pepper, red bell pepper, oil

Taken from www.chowhound.com/recipes/fresh-corn-fritters-10134 (may not work)