You can call this a tale of two corn fritters. Here you’ll find a basic, but very tasty recipe and a spicier Mexican variety. They’re both easy to make and you can’t beat hand-held food that goes with dips, sauces, and soups.
We’re not vegan here in our house, but we do like to experiment. When our friend who is vegan came for a visit, it was the perfect time to get in the kitchen and try out some new ideas. I had been wanting to make corn fritters and we were all up for a taste test. I hope you like them as much as we do. Try them with salsa, cashew sauce with nutritional yeast, queso dip (not vegan but good), and as a bread with a bowl of soup.
You’ll need cornmeal, flour, egg replacer, corn kernels, nut milk, and seasonings to make corn fritters. I used both whole wheat and all-purpose flour, but you can use only all-purpose flour. Chop up some green onion along with the green tops for added flavor. I only used one green onion, but you can chop up more if you want.
Basic Vegan Corn Fritters
Mexican Vegan Corn Fritters
For Mexican corn fritters, use the same ingredients as the basic recipe but add diced poblano pepper and cilantro. Poblano peppers are slightly hot but milder than a jalapeño or a Serrano pepper. If you’ve ever had a stuffed chile
Making Vegan Corn Fritters
If you’re making plain corn fritters, the only thing you need to chop is the green onion. I cut the white onion part into rounds and then I chopped them again. If you do it that way, the onion pieces separate and distribute through the batter.
If you’re making Mexican vegan corn fritters, chop up the cilantro and dice the poblano pepper along with the green onion. I didn’t cook the poblano but you can steam them if you want a softer texture in the final product.
Combine the dry ingredients first, then add the corn, nut milk, oil, and veggies. Mix the batter thoroughly. I put the oil in the batter and use a non-stick skillet instead of adding oil to the skillet.
Put the patties in a non-stick skillet and cook them on medium heat for about three minutes on each side.
Use a spatula to remove the cooked corn fritters and serve while warm.
Serving Vegan Corn Fritters
You can eat these fritters on their own, but they also go well with salsa.
This suggestion isn’t vegan, but if you’re not strictly vegan, try dunking these fritters in a spicy queso dip.
These corn fritters are tasty alongside a hearty soup like our cannellini bean soup.
It’s hard not to eat these right away, but they freeze well and taste fine after about a minute in the microwave. If you’re someone who cooks on the weekend to have meals for the coming week, this might be just the recipe for you.
Vegan Corn Fritters
- 1/3 cup whole wheat flour
- 1/3 cup all-purpose flour
- 2 Tablespoons egg replacer I use Bob’s Red Mill
- 1/3 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup sliced green onion with some of the green tops
- 1 Tablespoon light oil like sunflower or avocado
- 1/2 cup nut milk Both almond milk and cashew milk work well.
- 2 cups of corn either canned drained or frozen thawed
- Salt and pepper to taste
- For Mexican fritters add about 1/4 cup each chopped cilantro and poblano pepper.
- Mix the dry ingredients, including the egg replacer.
- If you use canned corn, drain it first.
- If you use frozen corn, put it in a sieve or colander and thaw it under running water for about two minutes.
- Chop the green onion and include some of the green stalks.
- Add the nut milk, the oil, the corn, and the onion.
- If you’re making Mexican fritters, add the cilantro and poblano pepper.
- Mix thoroughly.
- Form into patties.
- Cook on medium heat in a non-stick skillet for about three minutes on each side.
- If you use a liquid-based egg replacer, reduce the amount of nut milk.
- For spicier Mexican fritters, use a jalapeño pepper instead of a poblano one.