I saw corn fritters the other day at the mall and I was curious if I could make them without egg. They turned out very good. I added 1 can of corn, but next time I think I'm going to add more.
1 cup flour
1 tsp baking powder
1 tsp salt
1/2 cup soy milk
3 tbsp oil, 3 tbsp water and 2 tsp baking powder - mixed together
1-2 cans whole kernel corn, drained
Fill a deep frying pan 1 1/2" deep with oil and place over medium high heat. Thoroughly combine all of the ingredients. Drop a few by rounded spoonful into the hot oil, being careful not to crowd them. Fry until deep golden brown all over. Remove with hot dog tongs and place on a paper towel to drain. Cut the 1st one open to make sure that the insides are cooked though. If not, place it back in the oil until done. After the 1st one, you will know about how long each one should take to be done.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.