Ingredients
Batter Ingredients
- 2 Tbsp flaxseed meal
- 1/2 cup dairy-free milk
- 1 Tbsp nutritional yeast
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 cup MB 1:1 Gluten-Free Flour Blend (or all-purpose flour if not gluten-free)
- 1 ½ cups corn kernels (fresh cut from 2 small ears or thawed frozen corn)
- 1-2 Tbsp finely chopped jalapeño (adjust to taste)
For Cooking
- Avocado oil (or other neutral oil, for frying)
Suggested Serving Accompaniments
- Go-To Guacamole
- Creamy Cashew Jalapeño Sauce
- Easy Vegan Ranch Dressing
Instructions
- Prepare the oil draining setup: Place a layer of paper towels on a baking sheet and flip a cooling rack upside down on top of them. This setup will catch excess oil from the fritters after frying and keep them crispy.
- Make the flax egg: In a large mixing bowl, combine the flaxseed meal and dairy-free milk. Let this mixture sit for 5 minutes to thicken, creating a flax egg that helps bind the batter.
- Combine dry and wet ingredients: After the flax egg has set, add nutritional yeast, baking powder, sea salt, and garlic powder to the bowl. Whisk well, then add the gluten-free flour blend and whisk again until a thick batter forms. Fold in the corn kernels and finely chopped jalapeño. Adjust consistency by adding extra flour if too runny, or more milk if too thick.
- Heat the pan and fry fritters: Heat about 1 tablespoon of avocado oil in a large 10-inch cast iron or nonstick skillet over medium-high heat. Test oil temperature by dropping a small dollop of batter in; it should sizzle. Drop 3 tablespoon portions of batter into the pan, flattening gently with the back of a spoon or cookie scoop to form fritters. Cook in batches to avoid overcrowding. Fry each side for 2-3 minutes until golden brown and crispy.
- Drain and serve: Remove fritters from the skillet and place them on the prepared baking sheet with the cooling rack to drain excess oil. Repeat with remaining batter, adding more oil to the skillet as needed. Serve warm with guacamole, cashew jalapeño sauce, or vegan ranch for dipping.
- Storage and reheating: Best enjoyed immediately, but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place fritters in a lightly oiled skillet over medium heat or bake in a 350°F (176°C) oven until warmed through.
Notes
- Adjust the amount of jalapeño according to your preferred spice level.
- For gluten-free option, use a 1:1 gluten-free flour blend; all-purpose flour works if gluten isn’t a concern.
- Ensure corn kernels are not too wet to avoid soggy fritters—pat frozen corn dry if needed.
- Use a cast iron skillet for best results in frying, but any large nonstick pan will work.
- Leftover fritters reheat best in a skillet or oven to retain crispiness rather than microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegan
