Just when we thought summer’s most perfect vegetable couldn’t get any more delicious, corn fritters grace our palettes. Crispy on the outside and soft on the inside, these fries have a slightly spicy taste. Must try Appetizer or side!
In addition to being incredibly delicious, these fries are absolutely delicious. vegan, Optionally Gluten FreeAnd it’s really easy to make! Grab the mixing bowl 10 basic ingredientsAnd you will enjoy the fries 30 minutes Or less. What are you waiting for? Let’s do it, friends!
How to make vegan corn fritters
Traditional fried corn vegan spin A few adjustments are needed. First, instead of egg tying, we use flaxseed meal. And instead of milk, we use neutral-tasting unsweetened dairy milk (homemade cashew is our favorite). The rest of the ingredients are pretty classic, but we put our own spin on these fritters. gluten free!
In addition to flaxseed meal and dairy-free milk, the batter’s ingredients include baking powder for fluffiness. salt, garlic powder, nutritional yeast to taste; Use all-purpose flour or a gluten-free blend to thicken.
you are looking for thick and fluffy doughSimply add more flour or dairy-free milk as needed. Once the batter is ready, there are only 3 ingredients left until frying time!
Next is fresh corn It fits perfectly into the thick dough. Finely chopped jalapenos For subtle heat. We love using fresh ingredients during the summer months, but this recipe also works with frozen corn. Let thaw at room temperature, then pat dry with paper towels to remove excess moisture. If you don’t have fresh jalapeños, a little cayenne would work!
Now it’s time to fry! Instead of frying we shallow fryHeat the avocado oil in a cast iron skillet and cook for 2-3 minutes per side. Not only is shallow frying less burdensome, it minimizes the amount of oil needed and maximizes health benefits. Victory, victory, victory! And still Major YUM!
When the fries are cooked golden on both sidesNow it’s time to enjoy! It’s incredibly delicious on its own (we snacked on it straight from the cooling rack), but it’s also fantastic with the sauce. Try our popular guacamole, creamy cashew jalapeño sauce, or easy vegan ranch dressing.
I hope your friends love these corn fritters! they:
savory
crunchy
naturally slightly sweet
It’s just a little spicy
quick and easy
& it’s really delicious!
This is the perfect appetizer or side to make during the peak summer season when fresh corn and jalapenos are in season! But it’s so delicious that you might want to eat it all year long (in which case using frozen corn is a good option).
What to Serve with Fried Corn
These fries are flavorful without a lot of seasoning, so they pair well with a variety of other sides and main dishes, especially grilled proteins, side salads, and anything seasoned with barbecue (hello, summer!). Here are some delicious pairings:
More Fresh Corn Recipes
Let me know if you try this recipe! Don’t forget to leave a comment, rate and tag a photo @minimalist baker On Instagram. Cheers, friends!
night soil 8 (fry)
- 2 table spoon flaxseed meal
- 1/2 cup dairy-free milk (We used homemade cashew milk. // Any neutral-flavored, unsweetened milk will work!)
- 1 table spoon nutritional yeast
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/2 cup MB 1:1 Gluten Free Flour Blend (or store bought* //if not gluten free you can use all purpose flour)
- 1 ½ cup corn kernels (Cut the cob or freeze and thaw and lightly dry // 2 spike corn yields ~1 ½ cups or 235 g)
- 1-2 table spoon Finely chopped jalapenos (depending on your preferred level of spiciness)
- avocado oil (Cooking // or other neutral oil)
Place a paper towel on a baking sheet and place a cooling rack upside down on top. This will help capture excess oil from the fries and keep them crispy.
In a large mixing bowl, mix together the flaxseed meal and dairy-free milk. Leave it for 5 minutes.
After 5 minutes, add nutritional yeast, baking powder, sea salt, and garlic powder to the flax mixture. Mix everything to combine, then add the flour and beat once more. It should become a thick batter. Finally, mix in the corn and chopped jalapenos. If the mixture is too thin, add more flour. If it’s too thick, try adding a little more dairy-free milk.
- Coat a large skillet (we used a 10-inch cast iron) with a thin layer of oil (about 1 tablespoon) and heat over medium heat. Once the oil is hot (test by dropping a little batter into it – it will sizzle), start frying. Add 3 tablespoons of batter (we used a cookie scoop filled with batter) and press down with a cookie scoop or the back of a spoon. Work in batches, adding just enough fries to fit comfortably into the pan. Cook until golden brown, 2 to 3 minutes per side. Remove from skillet and place fritters on prepared baking sheet. Repeat with remaining batter, adding more oil to skillet as needed.
Enjoy with guacamole, cashew jalapeño sauce, or vegan ranch. It’s best eaten right away, but you can store it in an airtight container in the refrigerator for up to 2 days. To reheat, place fries in a lightly oiled skillet or in a 350 degrees F (176 C) oven until warmed through.
*Depending on the moisture content of the corn, slight splashing may occur, so wear an apron and do not stand too close to the pan when shallow frying.
*When we tested freezing after cooking, the fried corn was okay, but it definitely tasted best when fresh! If freezing, it may work better to freeze before cooking (on a silicone-lined baking sheet) and then pan-fry while slightly thawed. Let me know when you test it!
*Nutritional information is approximate based on homemade cashew nut milk, 1 tablespoon of frying oil, and no additional ingredients.
clothing material: 1 fritter calorie: 103 carbohydrate: 16.2 g protein: 2.4 g province: 3.8 g Saturated Fat: 0.5 g Polyunsaturated fat: 1.1 g Monounsaturated fat: 1.9 g Trans fat: 0 g Cholesterol: 0 mg sodium: 214 mg potassium: 135 mg fiber: 1.9 g sugar: 2.5 g Vitamin A: 2 IU Vitamin C: 3.2 mg calcium: 41 mg steel: 0.7 mg
