Description
These Easy Jalapeño Corn Fritters are a delightful vegan and gluten-free snack or appetizer featuring crispy, golden corn kernels combined with a subtle heat from fresh jalapeños. Made with a flaxseed meal and dairy-free milk base, these fritters offer a thick, flavorful batter that's pan-fried to perfection for a satisfying crunch. Served with creamy vegan sauces like guacamole, cashew jalapeño sauce, or a vegan ranch dressing, they make a perfect quick and tasty treat for any occasion.
Ingredients
Fritter Batter
- 2 Tbsp flaxseed meal
- 1/2 cup dairy-free milk
- 1 Tbsp nutritional yeast
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 cup MB 1:1 Gluten-Free Flour Blend (or all-purpose flour if not gluten-free)
- 1 ½ cups corn kernels (cut off the cob, or thawed from frozen and lightly dried)
- 1-2 Tbsp finely chopped jalapeño (adjust to preferred spiciness)
For Cooking
- Avocado oil or other neutral oil (for frying)
Suggested Sauces
- Go-To Guacamole
- Creamy Cashew Jalapeño Sauce
- Easy Vegan Ranch Dressing
Instructions
- Prepare the draining station: Line a baking sheet with paper towels and flip a cooling rack upside down on top of the towels. This setup will catch excess oil from the fritters and help keep them crispy after frying.
- Make the flax egg: In a large mixing bowl, combine the flaxseed meal with dairy-free milk. Stir well and let sit for 5 minutes to thicken and bind.
- Combine dry ingredients and form batter: After the flaxseed mixture has thickened, add nutritional yeast, baking powder, sea salt, and garlic powder. Whisk to combine. Then add the gluten-free (or all-purpose) flour and whisk until a thick batter forms. Fold in the corn kernels and chopped jalapeño. Adjust consistency if needed by adding more flour if too runny or more dairy-free milk if too thick.
- Heat the skillet: Coat a large skillet (such as a 10-inch cast iron) with approximately 1 tablespoon avocado oil and heat over medium-high heat. When hot (tested by dropping a small dollop of batter that sizzles), you are ready to cook the fritters.
- Cook the fritters: Drop 3 tablespoons of batter per fritter into the skillet, using a cookie scoop or spoon, and gently press down to flatten. Cook in batches, not overcrowding the pan. Fry each side for 2-3 minutes until golden brown and crisp. Remove fritters and place on the prepared baking sheet with cooling rack to drain excess oil. Add more oil to the skillet as needed between batches.
- Serve and enjoy: Serve the fritters immediately with your choice of Go-To Guacamole, Creamy Cashew Jalapeño Sauce, or Easy Vegan Ranch Dressing. They can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a lightly oiled skillet or a 350°F (176°C) oven until warmed through.
Notes
- Adjust jalapeño quantity according to preferred spice level.
- If not using gluten-free flour, all-purpose flour can be substituted.
- To keep fritters crispy, ensure the oil is sufficiently hot before frying each batch.
- Fritters are best served fresh but can be reheated on the stovetop or in the oven to restore crispness.
- For vegan variations, use your preferred dairy-free milk and oils.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American