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.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets