Easy Jalapeño Corn Fritters (Vegan)

Prep Time 10

Cook Time 20

Total Time 30

Servings (Fritters)

Course Appetizer, Side

Cuisine Dairy-Free, Gluten-Free (optional), Vegan

Freezer Friendly Best when fresh

Does it keep? 2 Days

Ingredients

2 Tbsp flaxseed meal
1/2 cup dairy-free milk (we used homemade cashew milk // any neutral-flavored, unsweetened milk will work!)
1 Tbsp nutritional yeast
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp garlic powder
1/2 cup MB 1:1 Gluten-Free Flour Blend (or store-bought* // if not gluten-free, you can use all-purpose flour)
1 ½ cups corn kernels (cut off the cob, or thawed from frozen and lightly dried // 2 small ears corn yield ~1 ½ cups or 235 g)
1-2 Tbsp finely chopped jalapeño (depending on preferred spiciness)
Avocado oil (for cooking // or sub other neutral oil)

FOR DIPPING optional

US Customary - Metric

Instructions

Prepare a baking sheet by placing a layer of paper towels on it and flipping a cooling rack upside down on top of them. This will catch any extra oil from frying and keep your fritters crispy.
In a large mixing bowl, stir together the flaxseed meal and dairy-free milk. Let this sit for 5 minutes.
After 5 minutes, add the nutritional yeast, baking powder, sea salt, and garlic powder to the flax mixture. Whisk everything to combine, then add the flour and whisk once more — it should be a thick batter. Finally, fold in the corn and chopped jalapeño. If the mixture is too runny, add extra flour. If it’s too thick, add a little more dairy-free milk.
Coat a large skillet (we used a 10-inch cast iron) with a thin layer of oil (~1 Tbsp) over medium-high heat. When the oil is hot (test it by dropping in a small dollop of batter — it should sizzle), begin cooking your fritters. Drop in 3 Tbsp portions of batter (we used this cookie scoop heaped with batter) and press with the back of your cookie scoop or spoon. Work in batches, adding only as many fritters as will fit comfortably in the pan. Cook for 2-3 minutes per side, until golden brown. Remove from the skillet, placing the fritters on your prepared baking sheet. Repeat with remaining batter, adding more oil to your skillet as needed.
Enjoy with guacamole, cashew jalapeño sauce, or vegan ranch. Best served immediately but can be kept in an airtight container in the refrigerator for up to 2 days. To reheat, place the fritters in a lightly oiled skillet or 350-degree Fahrenheit (176 C) oven until warmed through.

Video

Notes

*We prefer our 1:1 GF Blend because it’s absorbent and neutral in flavor, but store-bought blends also work. Bob’s Red Mill 1:1 Gluten-Free Baking Flour is our recommendation for store-bought. If using another blend, reference the photos/video for texture when adjusting the amount of flour/milk in step 3.
*Depending on the water content of your corn, it can pop a little, so wear an apron and avoid standing too close to your pan while shallow frying.
*We tested freezing after cooking and the corn fritters were okay, but definitely best when fresh! If freezing, it may work better to freeze (on a silicone-lined baking sheet) before cooking then pan fry from slightly thawed. Let us know if you test it!
*Nutrition information is a rough estimate calculated with homemade cashew milk, 1 Tbsp oil for frying, and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 fritter Calories: 103 Carbohydrates: 16.2 g Protein: 2.4 g Fat: 3.8 g Saturated Fat: 0.5 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 214 mg Potassium: 135 mg Fiber: 1.9 g Sugar: 2.5 g Vitamin A: 2 IU Vitamin C: 3.2 mg Calcium: 41 mg Iron: 0.7 mg