Just when we thought summer’s most perfect veggie couldn’t get any more delicious, corn fritters graced our palettes. These crispy-on-the-outside, tender-on-the-inside, lightly spiced fritters are a must-try appetizer or side!
Not only are they incredibly delicious, but these fritters are vegan, optionally gluten-free, and SO easy to make! Grab your mixing bowl and 10 basic ingredients, and you’ll be enjoying fritters in 30 minutes or less.
How to Make Vegan Corn Fritters
Giving traditional corn fritters a vegan spin requires a couple of adjustments. First, instead of eggs for binding, we rely on flaxseed meal. And instead of milk, we rely on a neutral-flavored, unsweetened dairy-free milk (homemade cashew being our favorite). The rest of the ingredients are pretty classic, but we gave these fritters our own flavor spin and also made them gluten-free!
Besides flaxseed meal and dairy-free milk, the ingredients for the batter include baking powder for fluffiness; salt, garlic powder, and nutritional yeast for flavor; and all-purpose flour or a gluten-free blend to thicken it.
You’re looking for a thick, fluffy batter, which can be achieved by adding more flour or dairy-free milk as needed. With the batter ready, we’re just 3 ingredients away from fritter time!
Next up, fresh corn gets nestled into the chunky batter, along with finely chopped jalapeño for a subtle heat. While we love using fresh ingredients when it’s summertime, this recipe also works with frozen corn — just let it thaw at room temperature, then pat dry with paper towels to remove extra moisture. And if you don’t have fresh jalapeño, a pinch of cayenne would likely work as well!
Once your batter is mixed and ready, simply scoop portions into a hot, oiled skillet and cook until golden and crispy on each side. Serve warm with your favorite dipping sauce — a squeeze of fresh lime takes them over the top.
