Corn Fritters I created here a new version of an old recipe. These Corn Fritters are slightly sweet and soft and pillowy. The best bites of fluffy goodness. This recipe uses sweet corn rather than cornmeal. Leftover can be stored in an airtight container and refrigerated. Reheat in the oven at 400 degrees F for seven to ten minutes. I really hope you try this recipe. Served with a Mayoketchup (or Ketchupmayo) sauce. These Corn Fritters can be served as an appetizer or side. They also make the perfect snack. Enjoy! ~ Vegan, Dairy-free; Egg-free; Plant-based ~
Tag: corn fritter
Corn Fritters with Mayoketchup Sauce
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. I immediately thought of making these with a Mayoketchup dip. Growing up my mommy would frequently make Sorullos (Sorullitos), which 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. I really hope you try this delicious recipe. Enjoy! ~ Vegan, Dairy-free; Egg-free; Gluten-free (optional) ~

