1. Mash up the corn a bit in a bowl (if using frozen corn, defrost it first). Add the onion and spices.
2. Mix up the flour and baking powder and add to the corn mixture. Stir in the egg replacer. You should have a gooey, corn-studded batter.
3. Heat the olive oil in a nonstick pan and drop in the batter by large spoonfuls. Allow the fritters to fry 4-5 minutes, then flip over and repeat on the other side. Don't try to flip them too early, or they'll fall apart.
4. When they're done, drain them on paper towels and eat while warm.
I like to eat them with soy mayonnaise mixed with Chinese chili sauce.