Easy Vegan Jalapeño Corn Fritters
These crispy corn fritters have a little kick from the jalapeño and make the perfect summer side dish or snack.
easy.enzo81.xyzThese corn fritters are one of my favorite things to make when fresh corn is in season. They are golden and crunchy on the outside while staying soft and sweet on the inside.
I love how quickly they come together with just a few pantry staples. If you want them extra crispy, make sure your oil is nice and hot before you drop the batter in.
Ingredients
- 3 cups corn kernels, fresh, frozen, or canned
- 1 large jalapeño, seeded and finely diced
- 3 green onions, thinly sliced
- 1/2 cup all purpose flour, or a gluten free blend
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup water or unsweetened plain almond milk
- 3 tablespoons neutral oil for frying
8Instructions
- 1
Start by prepping your vegetables, which means dicing the jalapeño and slicing the green onions.
- 2
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper.
- 3
Stir in the corn, jalapeño, and green onions until everything is well coated in the flour mixture.
- 4
Pour in the water or plant milk and stir until a thick batter forms.
- 5
Heat the oil in a large skillet over medium heat.
- 6
Once the oil is hot, scoop about two tablespoons of batter into the pan for each fritter and flatten them slightly with a spatula.
- 7
Cook for about 3 to 4 minutes on each side until they are golden brown and crispy.
- 8
Place the finished fritters on a plate lined with paper towels to drain any excess oil before serving.
Tips
Serve these warm with a side of vegan sour cream or your favorite spicy dipping sauce. You can store leftovers in the fridge for up to three days, but it is best to reheat them in a pan or oven to keep that crunch.
Made this recipe? Let us know how it went.
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