6 ounces extra-firm silken tofu (1/2 package of the vacuum packed kind)
1 tablespoon pure maple syrup
2 tablespoons soy milk
1/4 cup all-purpose flour
3 ears corn
kernels cut from the cub (about 1 1/2 cups)
1/4 teaspoon salt
Several dashes fresh black pepper
1 jalapeno
very finely chopped
1/4 red bell pepper
very finely chopped
Corn oil for frying (canola or any light vegetable oil will do)
Instructions
In a blender or food processor whiz the tofu, maple syrup, and soy milk, scraping down the sides with a rubber spatula often, until everything is smooth.
Add half the corn (3/4 cup) and pulse about 20 times (scraping down the sides after 10 times), so that the mixture is chunky.
Transfer to a bowl, add the rest of the ingredients (except for the oil), and combine well.
Heat a thin layer of oil in a heavy skillet over medium-high.
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 2 1/2 to 3 minutes on each side, until lightly browned.
I do this in two batches.
When done, rest on a brown paper bag or paper towels to drain the oil.