Corn Fritters with Mayoketchup Sauce

Corn Fritters with Mayoketchup Sauce

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Corn Fritters with Mayoketchup Sauce

vegan ~ plant-based ~ dairy-free ~ egg-free
Vegan Corn Fritters with Mayoketchup

Serves: 4 to 6
Total Time: 20 minutes (includes prep)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Corn Fritters with Mayoketchup Sauce

These Corn Fritters are fluffy, slightly sweet, and scrumptious. While thinking of a sauce to pair with the fritters I had a nostalgic moment. My mommy would frequently make Sorullos (Sorullitos) when we were kids. [Here is a recipe for Sorullos or Sorullitos – found here]. Sorullos are Puerto Rican Corn Fritter Sticks made with corn meal. Growing up, we had these often. Like today’s recipe, they are served as an appetizer or can be a side. These are ALWAYS best served with Mayoketchup (which is exactly what it sounds like, lol). This is where my nostalgic moment came in. As I made these corn fritters, I immediately thought of the perfect dip… Ketchupmayo. Typically made with a blend of just mayonnaise and ketchup. I instead perked it up a bit. Check out my new version below.

Originally, I wanted to make and share this recipe last week when it was National Corn Fritter Day (July 16th). But I missed it. So, I’m sharing this here today – National Junk Food Day. But I don’t quite count this as junk food…even though it is fried.

I’ll have to re-make this recipe for the kids sometime. They are visiting family this week. They always try to squeak in a few weeks over the summer to visit family. I always miss them when they are gone. 🙁 When it’s just Seth and I, we quickly fall into the routine of rice and beans for dinner. It is sometimes like every day! Since we are creatures of habit, I made a bag of Black-Eyed Peas and a pot of brown rice. So, I thought to create this Corn Fritters recipe as a side with the rice and beans. I really hope you try this one. Enjoy!

This recipe can also easily be made gluten-free, using Gluten-Free Flour.

Corn Fritters with Mayoketchup Sauce
Corn Fritters with Mayoketchup Sauce

Ingredients:
 1 (16oz Pkg) Frozen Corn, thawed (3 Cups)
1 Cup All Purpose Flour
1/2 Tbsp Baking Powder
2 Tsp Potato Starch
1 Tbsp Sugar
1/4 Tsp Cayenne Pepper
1/2 Tsp Smoked Paprika
1/2 Tsp Salt
1/4 Tsp Cream of Tartar
3/4 Cup Non-Dairy Milk (Soymilk)
Oil for Frying

Directions:
-Heat oil (Vegetable or Canola) to 365 to 370 degrees.
-Combine all dry ingredients – whisk together to combine.
IMG_7288
-Add Soymilk and thawed Corn, stir to combine.
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-Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.
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-Cook until golden – about 5-6 minutes, flipping halfway through cooking.
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-Remove and drain on a paper towel. Enjoy!

Mayoketchup Sauce

1/3 Cup Vegenaise

1/3 Cup Ketchup

1 Garlic Clove, minced

1/4 Tsp Sriracha, optional

Directions:

Stir together all ingredients to combine. Refrigerate any unused sauce.

IMG_7337

Corn Fritters with Mayoketchup Sauce
Corn Fritters with Mayoketchup Sauce
Corn Fritters with Mayoketchup Sauce
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Corn Fritters
with Mayoketchup Sauce

Recipe by Jessica Williams/ Vegan RescueCourse: Dinner, Gluten-free, Appetizers, Sides, SnacksCuisine: American, Vegan, Plant-basedDifficulty: Easy
Serving

4 to 6

Total time (Includes Prep Time)

20

minutes

Corn Fritters with Mayoketchup Sauce! These Corn Fritters are fluffy, slightly sweet, and scrumptious. While thinking of a sauce to pair with the fritters, I immediately thought of making a Mayoketchup dip. They are perfect as an appetizer or a side. Enjoy!

Ingredients

  • 1 (16oz Pkg) Frozen Corn, thawed (3 Cups)

  • 1 Cup All Purpose Flour

  • 1/2 Tbsp Baking Powder

  • 2 Tsp Potato Starch

  • 1 Tbsp Sugar

  • 1/4 Tsp Cayenne Pepper

  • 1/2 Tsp Smoked Paprika

  • 1/2 Tsp Salt

  • 1/4 Tsp Cream of Tartar

  • 3/4 Cup Non-Dairy Milk (Soymilk)

  • Oil for Frying

  • Mayoketcup Sauce

  • 1/3 Cup Vegenaise (Vegan Mayo)

  • 1/3 Cup Ketchup

  • 1 Garlic Clove, minced

  • 1/4 Tsp Sriracha, optional

Directions

  • -Heat oil (Vegetable or Canola) to 365 to 370 degrees.
  • -Combine all dry ingredients – whisk together to combine.
  • -Add Soymilk and thawed Corn. Then stir again to combine.
  • -Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.
  • -Cook until golden – about 5 to 6 minutes, flipping halfway through cooking.
  • -Remove and drain on a paper towel.
  • -Enjoy!
  • Mayoketcup Sauce
  • -Stir together all ingredients to combine.
  • -Refrigerate any unused sauce.

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16 Comments

  2. These sound da bomb. I wonder, could I use canned corn? Unfortunately that’s all I have at the moment… But that sauce, I am totally in LOVE with sriracha (I might add a wee bit more). Mmm 😉

    Reply

    • Yes definitely! I actually measured out 3 Cups of corn, so that should work out perfectly. 🙂 Yes, I was being a bit modest with the Sriracha myself, that’s the beautiful thing about the sauce (most of my sauces) make them as spicy as you’d like. I love garlic so sometimes I’ll add more than a clove too. 🙂
      Thanks for stopping by and checking it out.

      Reply

      • Oh, perfect! I just printed your recipe and saw you put the 3 cup measurement too. Great! 🙂
        I’m a total spiceaholic, so I always find myself doctoring up my food 😉
        Thank you for the recipe!

  4. […] are just that amazing. Can you imagine anything more worthy of a summer supper outdoors than Corn Fritters with [vegan] Mayoketchup Sauce? And guess who ran to the nearest farmer’s market to pick up some fennel after eyeing her Raw […]

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  5. […] randomly had the taste for these Corn Fritters. So, I re-visited an old recipe. Here is my original Corn Fritters with Mayoketchup Sauce – recipe. Both versions are absolutely delicious. Possibly The Best corn fritters out there. Best […]

    Reply

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