1 cup milk (I used Dream Blends Rice and Quinoa Drink to keep this recipe Parve)
3 eggs
2 tablespoons canola oil
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon pepper
about 3 cups of fresh corn kernels (I used 4 medium sized ears)
½ cup chopped fresh basil
½ cup low-fat mayonnaise
1 tablespoon sriracha
Instructions
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
Heat a skillet over medium heat and add remaining one tablespoon of oil. Use about ¼ cup batter per fritter and cook four cakes at a time, about 3 inches wide. Cook about 2-3 minutes per side, until edges are dry enough to flip. Repeat with remaining batter to make about a dozen fritters total.
Combine mayonnaise and sriracha and serve alongside fritters.
Notes
Adapted from Eating Well magazine
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/08/757/