Corn Fritters with Black Bean and Orange Salsa

Corn Fritters with Black Bean and Orange Salsa

Ingredients

Corn Fritters

3/4 cup of soy or almond milk
Egg replacer equal to two eggs
2/3 cup of all purpose or whole wheat flour
1 1/2 tablespoons of agave nectar
1/2 cup of yellow cornmeal
1 teaspoon of baking powder
1 generous pinch of salt
1/8 teaspoon of cayenne pepper
1/2 teaspoon red pepper flakes
2 cups of frozen Niblets corn, thawed

Black Bean Salsa

1 (15 oz.) can of black beans, drained and rinsed
1/4 cup of green onions (scallions), sliced
1 teaspoon of agave nectar
1/2 teaspoon of fresh lime zest
Pinch of salt
1/4 teaspoon Tabasco sauce
1 medium orange, peeled and chopped

How we make it

Combine all salsa ingredients in a medium bowl. Mix well, cover and let stand.

In another medium bowl, combine the soy or almond milk and egg replacer and whisk until blended. Slowly add the rest of the corn fritter ingredients with the exception of the corn. Mix very well. Then stir in the corn.

Heat a lightly oiled non-stick griddle or large skillet to medium high heat. Pour about 1/4 cup of batter onto griddle and spread to about a 4 inch diameter. Cook for 3 to 4 minutes, turn over when edges look cooked and bubbles begin to break on the surface. Continue to cook another 2 or 3 minutes or until golden brown. Repeat until all bayyer is used up.

Makes about 8 to 10 fritters.

Serve, topped with salsa, some sliced avocado and a veggie of your choice (we used garlicky sauteed kale).

Per serving (2 - 3 fritters)

Calories 326, Calories from Fat 73, Total Fat 8.51g, Saturated Fat 4.13g, Trans Fat 0.0g, Cholesterol 4mg, Sodium 272mg, Potassium 832mg, Total Carbs 51.85g, Dietary Fiber 9.7g, Sugars 12.83g, Protein 13.27g