Corn Fritters
These crispy, crunchy and easy vegan corn fritters have tons of flavor from shallots, scallions and garlic greens. Rce flour and cornmeal help bind them without any eggs. A vegan, gluten-free, soy-free and nut-free recipe.
Ingredients
- 4 1/2 cups corn kernels (Three 15-oz cans. Can also use fresh or frozen corn. Thaw frozen corn and make sure there is no water in it)
- 2 medium shallots (leeks are great too. Chop a leek, white and green parts, finely)
- 1/4 cup chives (finely chopped)
- 6 spring onions (scallions. Chop finely)
- 4 cloves garlic (minced)
- 1 jalapeno pepper (minced. Deseed if sensitive to heat)
- 1/4 cup cilantro (finely chopped, can sub with parsley)
- 3/4 cup rice flour
- 3/4 cup stone ground corn meal
- 1 tsp ground black pepper (or more)
- Salt to taste
- 1 1/2 cups water
- 2 tbsp vegetable oil (for frying, or use a cooking spray)
Instructions
- Mix all the ingredients in a large bowl except the water and oil.
- Trickle in the water until you have a batter that's just slightly fluid.
- Heat a cast-iron or non-stick skillet and coat the bottom with oil. Alternately, spritz on some cooking spray.
- Use a spoon or cup measure to drop the batter into the pan. Use the bottom of the cup measure or spoon to shape the fritters and flatten them carefully. The fritters should be quite thin, like pancakes, because you want them to cook through.
- When the edges of the fritters begin to dry and appear golden brown, carefully flip them using a spatula. Cook a couple more minutes before removing the fritters to a plate.
- Serve hot or store and reheat before serving
Notes
These corn fritters are eggless, of course, and they are infused with so much tasty goodness from shallots, scallions and chives, which are doing quite well in my summer garden despite the quirky temperatures, which dip low one day and careen skyward the next.
Recipe on holy cow vegan
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