Sunday, May 25, 2014
Mary McCartney's Corn Fritters.
I've been loving Mary's book "Food: Vegetarian Home Cooking" and as I've said before, her recipes are non-fussy and very relaxed which is how I also like to describe my cooking style. You can find the recipe for these beautiful corn fritters here. I veganized them by omitting the eggs and using almond milk and adding a little more almond milk to make the batter smooth. I also used Vegenaise instead of the yogurt for the sauce. I would have used Wildwood plain unsweetened soy yogurt but didn't have any on hand. The recipe comes together easy and I was able to make 12 delicious fritters.