Crispy Corn and Tempeh Fritters
Crispy Corn & Tempeh Fritters
This makes a great lunch or light dinner and is a real winner
Ingredients
- 2 cups of sweet corn kernels (cooked, fresh or frozen)
- 1 (8oz) Tootie’s Tempeh, crumbled
- 1 Tbsp avocado oil (for sauteing the tempeh)
- ½ tsp onion powder (for the tempeh)
- ½ tsp garlic powder (for the tempeh)
- ½ small red onion, chopped very small
- 2 tablespoons cilantro, chopped
- 1 clove of garlic, finely chopped
- ¾ cup of all-purpose or gluten-free flour
- Two tablespoons of cornstarch
- ½ tsp of baking powder
- ½ teaspoon of smoked paprika
- 1 tsp cumin
- ½ teaspoon of salt
- ¼ tsp of black pepper
- ½ cup of unsweetened soy milk (or other plant milk)
- 1 tablespoon of lemon juice
- 2 to 3 tablespoons of olive oil (for frying in a pan)
Instructions
- Heat the avocado oil in a pan. Sprinkle the tempeh with the onion and garlic powder and saute until lightly browned.
- For the batter, put the corn, red onion, chopped cilantro, and garlic in a big bowl.
- Separately, mix together the flour, cornstarch, baking powder, paprika, salt, and pepper.
- Add the dry ingredients to the corn and tempeh. Add the soy milk and lemon juice and mix until a thick batter forms. It should stay together when you scoop it up. If it's too loose, add a tablespoon of flour.
- To cook the fritters, heat the olive oil in a skillet over medium heat. Drop about 2 - 3 tablespoons of batter for each fritter into the pan. With the back of a spoon, gently flatten.
- Cook for 3 to 4 minutes on each side, or until they are very golden brown and crispy. Put on a plate lined with paper towels.
- Serve the fritters warm with your favorite salsa on the side, some avocado slices, and more fresh cilantro. The corn makes them naturally sweet, the tempeh adds the protein, the outside is crunchy and the inside is soft.