# Vegan Corn Fritters: A Delectable Summer Delight
Just when we believed summer’s finest veggie couldn’t become any tastier, corn fritters appeared on our taste buds. These crispy-on-the-outside, soft-on-the-inside, gently spiced fritters are an essential appetizer or side!
Not only are they incredibly tasty, but these fritters are vegan, optionally gluten-free, and REALLY simple to whip up! Grab your mixing bowl and 10 fundamental ingredients, and you’ll be relishing fritters in 30 minutes or less. What’s stopping you? Let’s get started!
## How to Create Vegan Corn Fritters
Transforming classic corn fritters into a vegan recipe involves a few modifications. Firstly, rather than using eggs for binding, we switch to flaxseed meal. Instead of milk, we opt for a neutral-flavored, unsweetened dairy-free milk (homemade cashew is our top pick). The rest of the components are quite traditional, yet we infused these fritters with our unique flavor twist and made them gluten-free!
In addition to flaxseed meal and dairy-free milk, the batter ingredients consist of baking powder for lightness; salt, garlic powder, and nutritional yeast for taste; and all-purpose flour or a gluten-free blend to thicken it.
Aim for a thick, fluffy batter, which can be achieved by adding extra flour or dairy-free milk if necessary. With the batter prepped, we’re just three ingredients away from fritter bliss!
Next, fresh corn is mixed into the chunky batter, along with finely diced jalapeño for a hint of heat. While we love incorporating fresh ingredients during summertime, this recipe also works well with frozen corn—just let it thaw at room temperature, then pat dry with paper towels to eliminate excess moisture. If fresh jalapeño isn’t available, a dash of cayenne could work as a substitute!
Now onto frying! Instead of deep frying, we prefer a shallow fry, cooking for 2-3 minutes per side in avocado oil in a cast iron pan. Not only do we find shallow frying less intimidating, but it reduces the quantity of oil required and boosts the health advantages. Triple win! And still, totally delicious!
Once the fritters are golden on both sides, it’s time to dig in! They’re extraordinarily tasty on their own, but they’re also excellent when paired with a sauce. Try our Go-To Guacamole, Creamy Cashew Jalapeño Sauce, or Easy Vegan Ranch Dressing.
We hope you ADORE these corn fritters! They’re:
– Savory
– Crispy
– Naturally slightly sweet
– Just a bit spicy
– Quick & easy
– REALLY delicious!
This is the ideal appetizer or side to make during peak summer, when fresh corn and jalapeños are abundant! However, they’re so tasty you might find yourself wanting them all year round (in which case, using frozen corn is also a fantastic option).
## What to Accompany Corn Fritters With
These fritters are flavorful without being overly seasoned, making them an excellent match for a variety of other sides and mains, especially grilled proteins, side salads, and anything BBQ-flavored. Here are several tasty combinations:
– Grilled vegetables
– Side salads
– BBQ meals
– Vegan burgers
## More Fresh Corn Dishes
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo on Instagram. Cheers!
### Recipe: Vegan Corn Fritters
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Servings:** 8 fritters
#### Ingredients
– 2 Tbsp flaxseed meal
– 1/2 cup dairy-free milk (homemade cashew milk preferred)
– 1 Tbsp nutritional yeast
– 1 tsp baking powder
– 1/2 tsp sea salt
– 1/4 tsp garlic powder
– 1/2 cup gluten-free flour blend (or regular all-purpose flour)
– 1 ½ cups corn kernels (fresh or thawed from frozen)
– 1-2 Tbsp finely diced jalapeño (to taste)
– Avocado oil (for frying)
#### Instructions
1. Set up a baking sheet with paper towels and a cooling rack on top to absorb excess oil.
2. In a large mixing bowl, combine flaxseed meal and dairy-free milk. Allow to sit for 5 minutes.
3. Mix in nutritional yeast, baking powder, sea salt, and garlic powder to the flax mixture. Whisk until combined, then add flour and whisk again until thick. Gently incorporate corn and jalapeño. Adjust the consistency with more flour or milk if necessary.
4. Heat a skillet with a thin coat of oil over medium-high heat. Test the oil with a small dollop of