These corn fritters are the perfect way to enjoy fresh summer corn, as a dinner, appetizer or quick snack! This one-bowl recipe is egg free, dairy free, nut-free, vegan / plant-based and can be made either gluten-free or with healthy, organic flours.

INGREDIENTS:

3 ears corn (approximately 2 cups, fresh cut from the cob)

1/2 cup organic masa harina

1/2 cup organic all purpose flour (we used Einkorn) OR chickpea flour for gluten-free

3/4 tsp sea salt

1/2 tsp baking powder

1/2 tsp onion powder

1/4 tsp cayenne powder

2 spring onions, finely chopped

1 jalapeño, finely chopped

1 cup soy milk

Combine all the ingredients together, minus the soy milk, in a bowl.

Add the soy milk and mix well.

Heat sufficient avocado oil in a skillet to coat the bottom of a pan, and add and press approximately 1/3 cup batter for one fritter into the pan once the oil is shimmering (this yields approx 10 fritters). Cook in batches, adding additional oil to the pan as needed. Cook a few minutes each side, until golden brown. Top with avocado and diced tomatoes, add a spicy black bean base, and drizzle with spicy jalapeño crema (recipe below). Store leftovers (if they exist) refrigerated.

If you are looking for a Jalapeño Crema recipe for these beauties, here it is:

Combine the following ingredients in a high powered blender:

1/2 cup packed cilantro

1/3 cup hemp hearts

1/3 cup soaked cashews

2/3 cup water

1 tsp sea salt

juice of 1/2 lime

1/2 to 1 whole jalapeño (depending on how much heat you want!)

Blend until smooth and creamy! Add additional water if you’d like to thin it out.

ENJOY!