Mmm…Mexican. A whole Mexican meal in a fritter sounds like a winner to me. Angela’s creation sounds absolutely delicious and filled with goodness.
Taco Corn Fritters
Adapted from Taco Corn Fritters.
- 2 cups Lentil and Rice Ground Beef Substitute
- 1 teaspoon dried minced onion
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon taco seasoning mix
- 2 cups cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs (or egg substitute)
- 3/4 cup milk or soy milk
- 1/4 cup honey
- 1/4 cup olive oil
- 3/4 cup cheese, shredded
- 2 cups corn,
- oil for frying
- Optional toppings: serve with sour cream and/or salsa
Mix “beef,” onion, red pepper flakes and taco seasoning mix. Add enough olive oil to allow the spices to stick to the beef.
In another bowl, mix remaining ingredients, except cheese and corn. Fold “beef,” corn and cheese into cornmeal mixture. Heat oil in a skillet or pan. Scoop about 2 tablespoons of batter and either make a patty by hand, or squish into a patty in the pan. Fry about 5 minutes per side until cooked through.
These are seriously incredible. The kids asked for more “muffins” after gobbling down their first serving. I guess they taste a little like fried corn muffins. They remind me of Black Bean Green Salsa Corn Muffins but with way more filling goodness. Absolutely delicious. Meat-eating husband thought they were fantastic, too.
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