2 eggs substitute (http://vegweb.com/index.php?topic=7678.0)
1 (15 ounce) can whole corn, drained
2 teaspoons each dried parsley
2 teaspoons dried chives
2 teaspoons dried basil
1/2 cup biscuit baking mix (I use Betty Crocker Bisquick Original All-Purpose Baking Mix)
1/3 cup nondairy milk (I use soy)
salt and pepper, to taste
olive oil, for frying
margarine, as needed
1. Prepare the 2 egg replacers as directed. Stir in the corn. Mix together the three spices. Stir half into the baking mix, and set aside other half.
2. Stir the baking mix into the corn and egg mixture. Stir in milk, salt, and pepper.
3. Fry in medium to hot skillet with olive oil until brown on both sides.
4. Mix remaining spices into margarine, and serve fritters with the seasoned vegan margarine.