Vegan Corn Fritters from Only 4 Ingredients

This week I decided I want to reduce my cardio training load for the season and focus more on building muscle mass.

While running is the love of my life—I've clocked thousands of kilometers on the Tel Aviv promenade in heat and cold, and in countless races in Israel and abroad—

now I want something different.

I decided I want to grow a bit and focus on strength.

And as if it heard me, winter decided to drop by just to make me eat a little more than I'm used to.

Why is it good to eat a bit more, you ask?

Because muscle building (hypertrophy) mainly occurs when we are in a positive caloric balance.

In other words, consuming more than we expend.

There are many other variables to consider, such as the amount of carbohydrates, protein, training routine, etc.

But essentially, this is the key to building muscle or toning up.

So why am I telling you all this?

Because there's nothing like the start of winter (have you looked out the window lately?) to eat a bit more and train hard just so we can achieve the goals we want to reach.

So I've decided to increase muscle mass and cut back a bit on cardio.

Don't worry, you'll still see me running on the promenade occasionally. Just not like before.

 

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A post shared by Haggai Leffler Vegan Athlete (@haggai_leffler) on Nov 22, 2018 at 3:06am PST

What's the connection to corn fritters?

Even though I want to be in a positive caloric balance, I still insist on feeding my body healthy foods from quality sources.

So you could make classic fried potato latkes,

or you could make these oven-baked corn fritters.

I used polenta flour, which is a wonderful source of minerals, quality carbohydrates, and dietary fiber.

In the recipe, I used fresh corn kernels from the cob. You can also use frozen corn or even canned corn (no sugar added)—just make sure to rinse the corn well with water.

For binding, I used a major dairy brand's Tuscany-style soy cheese (who also participated in the preparation of this recipe). You can also use plain or garlic-dill flavor.

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How to serve?

3-4 fritters accompanied by a large vegetable salad can be a wonderful solution for a nutritious dinner.

They are also a great snack for guests during Hanukkah candle lighting.

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Nutritional Values:

One 30 g fritter out of 20 will contains:

65 kcal

4 g protein

9.5 g carbohydrates

2 g fat

0.5 g dietary fiber

Print

Vegan Corn Fritters

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 20 fritters

Ingredients

• 100 g Corn kernels approx. 1 cup
• 200 g Polenta flour 2 cups
• 250 g a major dairy brand Tuscany-style soy cheese
• 3 tbsp Olive oil

Instructions

1. Preheat the oven to a high heat, about 200 degrees.
2. Mix the corn and soy cheese with one cup of polenta flour and blend well.
3. Add the second cup of polenta flour and mix well again.
4. Grease a baking tray with half of the olive oil.
5. Using your hands, shape into fritters and place on the baking tray.
6. Drizzle the remaining olive oil over the top.
7. Bake for about 10 minutes.
8. After 10 minutes, flip the fritters and bake for another 10 minutes.
9. Serve immediately.