Vegan Corn Fritters
Delightfully crisp and packed with flavor, these vegan corn fritters are the perfect plant-based treat for breakfast, lunch, or a savory snack. Made with sweet canned corn kernels, a blend of all-purpose flour and yellow cornmeal for a satisfying texture, and seasoned with scallions and fresh cilantro for a vibrant kick, these fritters are a crowd-pleaser. Ground flaxseed serves as the egg substitute, while almond milk keeps the recipe completely dairy-free and vegan-friendly. Quick to prep and fry to golden perfection in coconut oil, they’re ideal for busy weeknights or casual gatherings. Serve warm and garnish with fresh herbs or a dollop of vegan sour cream for an irresistible dish that’s as versatile as it is delicious. Keywords: vegan corn fritters, dairy-free recipes, plant-based, crispy fritters, easy vegan snacks.
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Recipe Information
Ingredients
- 1 cup canned corn kernels, drained and rinsed
- 1 cup all-purpose flour
- 0.5 cup yellow cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.75 cup almond milk (or other plant-based milk)
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 2 tablespoons scallions, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons coconut oil (or other neutral oil) for frying
Instructions
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 5 minutes until it thickens and becomes gel-like. This will act as your egg substitute.
In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and black pepper. Mix well.
Add the almond milk to the dry mixture and stir until just combined.
Add the thickened flaxseed mixture to the batter and mix thoroughly.
Gently fold in the corn kernels, chopped scallions, and cilantro into the batter.
Heat the coconut oil in a large skillet over medium heat.
Once the oil is hot, drop large spoonfuls of batter (about 2 tablespoons each) into the skillet, flattening them slightly with the back of the spoon.
Cook each fritter for about 3-4 minutes on each side, or until they are golden brown and cooked through.
Transfer the fritters to a plate lined with paper towels to remove excess oil.
Serve the fritters warm, optionally garnished with extra chopped cilantro or a dollop of vegan sour cream.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 15.9 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 391 mg | 30% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
