⅓cup2 per cent milk or vegan milk such as soy or almond
1eggbeaten
1 ½cupsgrilled corn kernelskernels cut from two large ears that have been grilled
2whloepoblano chiles or 3 canned whole green chiles, grilledroasted, peeled and seeded
⅓cupthinly sliced green onions
1teaspooncayenne pepper sauceI like Frank’s
8cupsaruguladressed with a little vinaigrette
4large ripe tomatoessliced ¼ inch thick
Instructions
Combine flour, baking powder and then stir in milk, egg, corn kernels, green onion and hot sauce.
Heat a large skillet to medium high heat and spread a little butter in skillet. Drop ¼ inch mounds of batter into pan and then flatten into ½ inch thick cakes. Cook as you would cook pancakes, until golden brown on each side.
Serve stacked with alternating layers of fritters, tomato slices, poblano slices and arugula.
Notes
* TO MAKE A GLUTEN-FREE VERSION, REPLACE A P FLOUR WITH ¼ CUP BROWN RICE FLOUR AND ¼ CUP CORNMEAL.