Corn Fritters!

Corn Fritters!

vegan ~ plant-based ~ dairy-free ~egg-free

Makes: about 55
Total Time: 20 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Corn Fritters!

I 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 of all… they are Vegan! These Corn Fritters are slightly sweet and soft and pillowy. The best bites of fluffy goodness. Also, this recipe uses actual sweet corn rather than cornmeal. Store leftovers in an airtight container in the refrigerator. Then, reheat in the oven at 400 degrees F for seven to ten minutes. This recipe can also be divided in half, if you do not wish to make so many Corn Fritters. But I made the whole batch and stored them in the fridge. We ate them as a side with rice and beans. I really hope you try this recipe. So good!

This new updated version of my Corn Fritters uses apple cider vinegar. This was changed from the original variation because I did not have Cream of Tartar. I really did think I had some in the pantry. Apple Cider Vinegar can be used as a substitute for Cream of Tartar in some recipes. Just like my original recipe, these go perfectly with a Mayoketchup or Ketchupmayo sauce. However, you want to pronounce it. Many others, like my Sorullos (Sorullitos), pair well with it too. To me, this sauce is a Puerto Rican staple, lol. This Mayoketchup sauce is exactly what it sounds like. I typically create a sauce using vegan mayonnaise (Vegenaise) along with ketchup. You can adjust the taste to your preference. For instance, if you want to go heavier on the vegan mayo and use less ketchup or vice versa.

These Corn Fritters can be served as an appetizer or side. Also, they make the perfect snack. This is a must try! Enjoy!

Ingredients:

2 (12oz Packages) Frozen Sweet Yellow Corn, thawed

2 Cups of All-Purpose Flour

1 Tbsp Baking Powder

1 1/2 Tbsp Potato Starch

1 1/2 Tbsp Sugar

1/2 Tsp Cayenne Pepper

1/2 Tsp Smoked Paprika

1 Tsp Salt

1 1/2 Cup Non-Dairy Milk (I used Soymilk)

1 Tsp Apple Cider Vinegar

Oil for Frying

Directions:

-Heat the frying oil (Vegetable/Canola) to about 375 degrees F. *See note.
-In a medium to large mixing bowl. Combine all of the dry ingredients: Flour, Baking Powder, Potato Starch, Sugar, Seasonings-Cayenne Pepper, Paprika, Salt. Whisk all of the dry ingredients together to combine.

-Next, add in the Soymilk and Apple Cider Vinegar. Then mix again to combine. I use either a silicon spatula or wooden spoon.

-Add the thawed Corn and mix again to incorporate the corn into the batter.

-With a small cookie scoop (or tablespoon), drop the Corn Fritter batter into the hot oil.

-Fry the Corn Fritters for about five to six minutes until golden. Be sure to flip halfway through frying.

-Remove the Corn Fritters from the oil and drain on a paper towel. Add a sprinkle of salt fresh out the fryer.

-Enjoy!

*I typically begin heating the oil about halfway through the recipe.

Do you need a baked version of these Corn Fritters!?

For a baked version of this recipe try these steps.

Ingredients:

1 (12oz Package) Frozen Corn (no need to thaw)

1 Cups of All-Purpose Flour

1/2 Tbsp Baking Powder

3/4 Tbsp Potato Starch

3/4 Tbsp Sugar

1/4 Tsp Cayenne Pepper

1/4 Tsp Smoked Paprika

1/2 Tsp Salt

1 Cup Non-Dairy Milk (I used Soymilk)

1/2 Tsp Apple Cider Vinegar

Directions:

-Pre-heat oven to 400 degrees F. Prepare a mini muffin tin with non-stick cooking spray or use vegan butter and flour. *Note: You can also use parchment paper on a cookie sheet, however, they will not maintain their form.

-In a medium bowl, add your dry ingredients: Baking Powder, Potato Starch, Sugar, Cayenne, Smoked Paprika, and Salt. Whisk together to combine.

-Next, add in your Soymilk and Vinegar. Stir together to combine with a whisk or fork. Then, add in your frozen corn. *Note: You may thaw the corn as in the standard recipe. However, I tested this using frozen corn and it bakes up just fine.

-Bake for 17 to 20 minutes at 400 degrees.

-Enjoy!

These bake up so nicely too and become fluffy like muffins. This baked version variation makes 24 Corn Fritters!

Baked Corn Fritters – pictures: