Vegan Corn Fritters

These Vegan Corn Fritters are packed with flavor and can be enjoyed as an appetizer, side dish or snack.

Course Appetizer

Cuisine American, Vegan

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 143kcal

Author Melissa Huggins

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

US Customary - Metric

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

Yields about 8 fritters

If using canned corn, drain and pat dry. For frozen corn, fully thaw first and pat dry.

GREEN ONION DIP

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

In a small bowl, combine all ingredients well. Taste for seasoning and add more if needed. A squeeze of lemon or lime juice is nice too. Cover and chill for 30-60 minutes to marry flavors.

Nutrition