Sweet corn is still in season at San Diego’s North Park Farmer’s Market, so enjoy these hearty corn cakes, which take a minimum of time on the stove. You can use frozen corn the rest of the year.
The original recipe is my mom’s “thick fritter batter” for tuna fritters.
The renovation: I don’t cook these in deep fat, for one! You simply use a hot skillet and a generous amount of cooking spray. I have swapped in gluten-free flour for the regular flour, soy milk for whole milk, and olive oil instead of vegetable oil. These are also loaded up with veggies. Vegans can omit the bacon and egg, adding 1 t. smoked paprika or smoked salt to add that meaty flavor, or use this coconut bacon recipe. Mmmm.
Suitable for:
vegan, gluten-free, reduced-sugar diets
Not for:
low-sodium or migraine diets
| Servings | Prep Time |
| 10 cakes | 45 minutes |
| Cook Time |
| 15 minutes |
|
|
|
|
Savory, quick cakes loaded with the tasty flavors of red pepper, corn, and just a touch of bacon. Vegan options included!
|
- 3 ears corn or 2-1/2 cups frozen corn (350 g)
- 1 slice applewood smoked bacon turkey bacon or coconut bacon
- 1 cup bell peppers red, diced (150 g)
- 1 jalapeño or other mildly spicy small pepper
- 1 green onions (scallions) or 3 chives
- 3 sprigs fresh savory
- 1 cup all-purpose gluten-free flour mix such as Bob's Red Mill (135 g)
- 2 tsp baking powder
- 1 eggs beaten, can use egg substitute
- 1/3 cup soy milk can use skim
- 1 tbsp extra virgin olive oil organic, extra virgin
- 1 dash hot sauce
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- Husk the corn, pick off as much silk as possible, and carefully slice off the kernels. Pick through and remove the rest of the silk.
- Cook the bacon slice until crispy, then drain well on paper towels and finely chop. If not using bacon, add 1 t. smoked paprika to give it a savory smoky taste.
- Wash and finely chop the peppers, onion or chives, and the savory and place in a bowl with half of the corn kernels.
- In a blender, put the reserved half of the corn kernels, flour, baking powder, egg, milk, oil, and seasoning. Blend until smooth. Pour into the bowl and stir to combine.
- Heat a non-stick skillet over medium heat until a drop of water sizzles. Spray generously with cooking oil spray. Use a ¼ C. measure to scoop even amounts of batter onto the skillet.
- Cook about 5 minutes per side. You can use egg rings to make more evenly shaped fritters, but spray them well and don't overfill, as this will stick.
Per serving:
- 239 calories
- 8 g fat
- 57 g cholesterol
- 597 mg sodium
- 303 mg potassium
- 38 g carbohydrate
- 6 g fiber
- 6 g sugars
Serve with a side salad and your favorite homemade salad dressing drizzled on top.
LOVE THIS RECIPE?
Get more exclusive recipes in my e-book
[…] vegan bacon is also fabulous in my corn, red pepper, and bacon cakes recipe. Just […]