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Vegan Corn Fritters – the perfect crispy bite! Loaded with corn, bell peppers, and green onions, these fritters are packed with flavor and done in 25 minutes or less!
(This recipe was originally published here on March 21st, 2016. I refreshed the photos and simplified the recipe)
If you love crispy food and anything with corn, you're going to LOVE these Vegan Corn Fritters! They are so easy to whip up and my family goes crazy for them. You don't need any special ingredients or equipment either - just a large non-stick skillet to crisp them up.
These fritters are not deep-fried, and I don't use a lot of oil either. I use just enough to coat the pan which is about 1.5 tablespoons per batch. They turn golden and crisp up beautifully! You've gotta try them!
Serving Suggestions
You can enjoy them as an appetizer, side, or even for breakfast! They are full of flavor, so you can eat them as is or dunk them in your favorite dipping sauce.
I made a Green Onion Dip for these, but I also enjoy them with Vegan Sour Cream, Salsa, Ranch Dip, Hot Sauce, Creamy Chipotle Sauce, or a drizzle of Maple Syrup. Anything goes!
Ingredients Needed
(full ingredient amounts in recipe card below)
All-purpose flour
Cornmeal
Baking powder
Granulated garlic
Salt and pepper
Unsweetened non-dairy milk
Canned or frozen corn
Red bell pepper
Green onions
Oil for frying
Feel free to add more seasoning to suit your taste buds. You can add ¼-1/2 teaspoon of cumin, chili powder, cayenne pepper, coriander, or smoked paprika.
Also, you can swap out the bell peppers for poblano peppers for mild heat or serrano peppers for spicy heat. You can also omit the peppers and substitute with more corn if you don't like them.
If you don't like green onions, you can swap them out for ⅓ cup of chopped cilantro or basil and add a sprinkle of onion powder to the mix. It all works!
How to make Vegan Corn Fritters
- STEP 1: Add the flour, cornmeal, garlic, baking powder, salt, and pepper to a large mixing bowl. Whisk to combine.
- STEP 2: Add the milk and whisk until just combined. The batter should be thick, but if it looks dry, a few teaspoons of milk or oil to moisten.
- STEP 3: Now add the corn, bell pepper, and green onions. Fold with a Mixing Spatula to combine well.
STEP 4: Heat up a Large Non-Stick Skillet over medium heat for a few minutes. When the pan is hot, add the oil and wait until it shimmers. Using a Large Cookie Scoop place 3 tablespoons of batter into the pan (you can also use a ¼ measuring cup, but only fill ¾ of the way).
The batter should sizzle when it hits the pan. If it doesn't, let your pan heat another 30 seconds before adding more batter. Gently press down the mound to flatten the fritter. Place down more batter in a clockwise pattern until you run out of room. Don't crowd the pan or the fritters won't crisp well.
STEP 5: Cook fritters for 2-4 minutes or until golden brown. Using a Small Spatula, check under the first fritter you placed to see if it's ready, then flip and repeat on the other side. Check the rest in the same clockwise direction and flip when ready. The other side will likely cook faster so keep an eye on them. If the pan is smoking, turn down the heat.
STEP 6: Place fritters on a paper towel-lined plate to absorb excess oil. Repeat the method until all batter is gone.
Can I bake them?
Well, you can, but they won't have the same crispness that the fried does. The texture was a little different too, but they still tasted delicious. I prefer them in the pan using minimal oil, but If you want to try baking them, here's what you'll need to do:
- Preheat your oven to 400 °F (200 °C).
- Line a large baking sheet with parchment paper and lightly spray with oil.
- Place 3 tablespoons of batter on the sheet leaving a few inches in between each fritter (you can use a large cookie scoop or almost fill a ¼ measuring cup).
- Bake for 10-15 minutes on each side until lightly browned and crisp.
Can I freeze corn fritters?
YES! They actually freeze really well. After frying, let them completely cool before placing them in an airtight container. It's best to use wax paper in between each fritter to prevent them from sticking together. Freeze for 4-5 months.
Reheating Instructions
To reheat them, place them on a baking sheet lined with parchment paper. Bake at 400 °F (200 °C) for 10-15 minutes until heated throughout. Keep an eye on them so they don't burn. If your oven runs hot, you may want to reduce the heat a little.
Plus, they reheat beautifully in the Air Fryer too! Just cook them at 390 °F for 5-8 minutes or until heated throughout and crispy.
More Corn Recipes to Enjoy
- Avocado Black Bean and Corn Salad
- Skillet Cornbread
- Vegan Corn Chowder
- Fried Corn (recipe by Vegan in the Freezer)
I LOVE TO HEAR FROM YOU
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Corn Fritters
Ingredients
- ½ cup all-purpose flour
- ¼ cup cornmeal
- ½ teaspoon baking powder
- 1 teaspoon granulated garlic
- ¾ teaspoon salt
- Fresh cracked pepper , to taste
- ½ cup + 1 tablespoon soy milk , unsweetened (or any non-dairy milk)
- 1 cup corn , unsalted canned or frozen (*see note)
- ½ cup red bell pepper , diced
- 2 green onions , thinly sliced
- grapeseed oil for frying (or any high smoke point oil)
See note for optional onion dip recipe
Instructions
- Prepare a paper towel-lined plate or tray and set aside.
- To a large bowl, add the flour, cornmeal, garlic, baking powder, salt and pepper. Whisk to combine well.
- Add the milk and whisk until combined. The batter should be thick, but if looks dry, add a few teaspoons of milk or oil to moisten.
- Add the corn, bell pepper and green onions. Fold with a spatula to combine.
- Heat up a Large Non-Stick Skillet over medium heat for 1-2 minutes. When hot, drizzle oil on the bottom of the pan to coat.
- Using a Large Cookie Scoop (or ¼ measuring cup filled ¾ the way), scoop about 3 tablespoons of batter out and into the pan (you should hear the batter sizzle). Gently press down the mound to flatten. Repeat in a clockwise pattern until you run out of room. Don't crowd the pan or they won't crisp well.
- Cook fritters for 2-4 minutes or until golden brown. Using a spatula, check under the first fritter you placed to see if it's ready, then flip and repeat on the other side. Check the rest in the same clockwise direction and flip when ready. The other side will likely cook faster so keep an eye on them. If the pan is smoking, turn down the heat.
- Place fritters on paper towel-lined plate to absorb excess oil. Repeat method until all batter is gone. Serve with dip and enjoy!
Video
Notes
- ½ cup vegan sour cream
- ¼ cup vegan mayonnaise
- 2-3 green onions, thinly sliced
- ½ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- Salt and pepper, to taste
Susan
It's delicious! Went perfect with some vegan sour cream. I'll be making it again. Simple to make too!
Melissa Huggins
That's wonderful Susan. So glad you enjoyed it. Thank you for trying the recipe 🙂
Kathryn
Crisp and delicious.
Melissa Huggins
Thanks, Kathryn! 🙂
Bess
Sorcery!!!! So much flavor from so few ingredients! My mouth is so happy these are AMAZING! 10/10 wowowow!!!!!
Melissa Huggins
Thank you so much, Bess! Your comment made my day! Lol. Thanks for trying it out and I am happy you found it "magical" 🙂
Eve
These sound amazing & really excited to try them! Do you think they’d be suitable for baby led weaning?
Melissa Huggins
Thank you, Eve. I am excited for you to try it too. Take note that these will have whole corn kernels and bits of bell pepper and green onions so you have to really supervise if you feed this to your baby. 🙂
Erin
Very tasty! Everyone ate them up. I added cilantro and cumin. Instead of green onion and garlic granules I added minced sautéed purple onion and garlic. Also replaced AP flour with white spelt flour. Ate them with black beans, salsa, more cilantro. Very adaptable recipe.
Melissa Huggins
I am glad you made it your own and enjoyed it Erin. 🙂
Sarah
Melissa, an urgent question, These look awesome and I want to make for guests tomorrow, but I need to mix them in the morning and actually cook them in the evening. Just need to do them in advance. Is that okay? Can that work? THANKS!
Melissa Huggins
Hi Sarah, I haven't tried making the batter ahead of time yet. It should work, but I wonder if it'll thicken too much or retain moisture. I have made them completely and reheated them in the oven and in my air fryer. I wish I could give you a definite outcome. I'm going to try experimenting next time. Have a nice time tomorrow.
Katherine
These were excellent! I added jalapeño cause I like a little spice but great recipe !
Support @ Vegan Huggs
Hi Katherine! We are so glad to hear that you loved the fritters! Thanks for stopping by 🙂
Melissa
Thanks for the recipe. Just letting everyone know that you can make these gluten free (and keto friendly) by swapping the wheat flour for chickpea/Chana/besan flour. They're delicious. 🙂
ZA
I have made many recipes from your collection, but I’m always shy to leave a comment. I just tried this one and I got carried away by adding: tuna, leaks instead of green onions, turmeric, nutritional yeast, cayenne and paprika. Wish I could download some pictures…. ¡Quedaron deliciosas!
Melissa Huggins
I'm so happy you like my recipes! So glad you liked the fritters too! Thank you for trying them and sharing your feedback. 🙂
ricky wessel
TRULY DELISH RECIPE BEEN DOING IT FOR YEARS! ESPECIALLY WITH CHILI!
Support @ Vegan Huggs
Hi Ricky! We're so glad you like the recipe! Thanks for stopping by 🙂
Elaine
Hi. I’m wondering if there’s any reason you don’t use fresh corn for this. Would it work? If so I would mi prefer to use that. Thanks in advance!
Melissa Huggins
Hi Elaine, sure, fresh corn will work too! Thanks for stopping by 🙂
Roseann Martinez
These corn fritters came out perfect! I’ll be making these regularly. Just need to get a nonstick pan so I don’t have to use too much oil. Unless, these can be done in an air fryer?
Melissa Huggins
Hi Roseann, Thank you! So glad you liked them. Yeah, the non-stick is great for these. Unfortunately, I haven't tried them in an air fryer yet, but I've been meaning to experiment. I have tried baking them and I wasn't thrilled with the texture. I hope this helps. Thanks for stopping by 🙂
Andrea Erickson
These are delicious and so easy. I added afew chopped jalepinos for a bit of a kick.
Did not even need the sauce they were so good on their own.
Thank you for the wonderful recipe , they will be a summer go to.
Support @ Vegan Huggs
Hi Andrea! We are so happy to hear that you loved the recipe, and the jalapenos sound delicious 🙂 Thank you for stopping by!
Nav
how much is a cup please? I am based i nthe UK
Nicholas Fair
my measuring cup says 240 ml = 1 cup.
Melissa Huggins
Sorry for this late reply. I fixed the conversion in the recipe card. You'll need 133 ml of soy milk (that's 8 tablespoons). Thank you 🙂
Jo
Delicious! My 2 year old who hates corn absolutely loved these! Going to make these often to get those veggies into her