Fresh Corn Fritters

• 6 ounces extra-firm silken tofu (1/2 package of the vacuum-packed kind)

• 1 tablespoon pure maple syrup

• 2 tablespoons unsweetened almond milk (or preferred nondairy milk)

• 1/4 cup all-purpose flour

• 3 ears corn, kernels cut from the cob (see Fizzle says) (about 1 1/2 cups)

• 1/4 teaspoon salt

• A few dashes of freshly ground black pepper

• 1 jalapeño pepper, seeded and very finely chopped

• 1/4 cup red bell pepper, very finely chopped

• Refined coconut oil for frying

These are really fast and yummy. The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes. A cast-iron skillet works best for even frying.

In a blender or food processor, whiz the tofu, maple syrup, milk, and flour, scraping down the sides often with a rubber spatula, until everything is smooth. Add half of the corn (3/4 cup) and pulse so that the mixture is blended but still a bit chunky. Transfer to a bowl and add the remaining corn, salt, black pepper, jalapeño, and bell pepper, and combine well.

Heat a thin layer of oil in a heavy skillet over medium-high heat. Drop the batter by tablespoonfuls into the skillet. Flatten a little with the back of the spoon (wet the spoon first to avoid sticking). Cook in batches, 2 1/2 to 3 minutes on each side, until lightly browned. When done, transfer to a brown paper bag or paper towels to drain the oil.