Corn cakes or fritters

By Wendy Andresen | Apr 17, 2019
Photo by: Wendy Andresen

Here’s a simple but versatile recipe that you can doctor up any way you like. Add a little chopped bell pepper, celery, onion or other leftover vegetable. These corn cakes are also tasty served with maple syrup if you’re looking for a treat. They are the perfect accompaniment to soup or chili. My husband, ever my taste tester, declared this recipe to be worthy of publication, as well as second helpings. As an afterthought, I’m adding a very quick recipe for black bean soup, because it goes so well with the corn cakes.


1/3 cup cornmeal

1/3 cup white whole wheat flour (or I suppose you could use some other)

1 tsp. baking powder

1/2 tsp. salt

1/3 cup nondairy milk

1 1/2 tsp. egg replacement

3 cups corn kernels (frozen OK), divided

Canola oil for frying

Scallions for garnish


1. In a small bowl, whisk together the cornmeal, flour, baking powder and salt. Set aside.

2. Thaw the corn kernels if frozen. Put 1 1/2 cups corn kernels, nondairy milk and egg replacement in a food processor and process until pureed.

3. Put the pureed corn mixture into a medium bowl and add the rest of the thawed corn kernels.

4. Stir in the cornmeal and flour mixture until incorporated.

5. Drop the batter by spoonfuls in a hot, well-oiled frying pan and cook until nicely browned on both sides. Flatten them slightly when flipping.

6. Garnish with chopped scallions.

This recipe makes 8 to 12 cakes, depending on size.

Almost Instant Black Bean Soup

Two 15-ounce cans black beans, including liquid

1 garlic clove, pressed

1/2 cup cream sherry or Madeira

1/4 to 1/2 cup water

1/4 tsp. Chinese five-spice powder

Salt to taste

In a saucepan, heat all ingredients until bubbling and then simmer for several minutes. Use an immersion blender to process somewhat, leaving some beans whole. Garnish with cilantro and maybe some hot sauce.

Comments (0)
If you wish to comment, please login.