Vegan Corn Fritters

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.

Jump to Recipe

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.

Ingredients

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 relleno in a Mexican restaurant, it was most likely a poblano pepper.

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.