Corn fritters are good, but they are even better with a few extra toppings, including tomato relish. The tomato relish, with red wine vinegar and a touch of basil, seeps in the relish seeps in the fritter, making it a delicious combination. The fritter itself has vegan mozzarella, giving it a caprese feel. Try it for a lunch and add garlic tofu for a protein.

CORN PANCAKES WITH TOMATO RELISH

Cook Time: 18 minutes
Prep Time: 10 minutes
Total Time: 28 minutes
Serving Size: 2 pancakes
Total Servings: 3

Ingredients:

For the tomato relish:

3 roma tomatoes, diced finely
2 tsp red wine vinegar
1 tbsp white onion, diced finely
1/4 tsp basil, dried


For the spinach:

5 oz spinach, fresh
1 garlic clove
1 tbsp olive oil

For the fritters:

3/4 cup non-dairy milk
3/4 tsp apple cider vinegar
1 cup flour
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp pepper
1 cup corn, fresh or frozen
1/2 cup vegan mozzarella
3 tbsps butter, divided into 1 tbsp each

Extra toppings:

1/2 red pepper, cut into small strips

Directions:

1. Prepare a buttermilk by combining the non-dairy milk and apple cider vinegar. Let set 5-10 minutes.
2. While the buttermilk is curdling, Cut the bell pepper and mince the garlic. Set to the side.
3. Prepare the tomato relish. Cut the tomato and onion into small pieces. Add the basil, red wine vinegar, and stir.
4. Prepare the pancake batter. In a large bowl, stir the flour, baking soda, salt, pepper, corn, and buttermilk mixture. Let sit while you prepare the spinach.
5. On medium heat in a medium-sized pan, add 1 tbsp of olive oil. Add the garlic and cook for about 30 seconds, until fragrant.
6. Add the spinach and cover. Cook for about 5 minutes. Stir occasionally.
7. When the spinach is finished, add the red pepper and cook for about 5 minutes until tender on low to medium heat.
8. When the pepper is finished, add 1 tbsp of butter to the pan on low to medium heat. When the butter is lightly sizzling, add 1/4 cup of the batter. I work in increments of two because it helps keep a round shape.
9. When a crust form on the bottom and you see bubbles, flip the pancakes. This should take about 2-3 minutes. Flip and cook for another 2 minutes to ensure it is cooked all the way through.
10. Continue steps 8 and 9 until finished. You should have 6 pancakes.
11. Lay one pancake on a plate. Add about 2 tbsp of spinach and a 1 tbsp of the relish. Add another pancake on top. Add about 1 tbsp relish and a few strip of pepper.