Vegan Corn Fritters

These Vegan Corn Fritters are packed with flavor and can be enjoyed as an appetizer, side dish or snack. Converted into a UC chef/operator production sheet with conservative allergen notes.

Yield: 4 people / appetizer-size batch

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

Source: Vegan Huggs

Ingredients

Fritter batter

1/2 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1 teaspoon granulated garlic
3/4 teaspoon salt
Fresh cracked pepper (, to taste)
1/2 cup + 1 tablespoon soy milk (, unsweetened (or any non-dairy milk))
1 cup corn (, unsalted canned or frozen (*see note))
1/2 cup red bell pepper (, diced)
2 green onions (, thinly sliced)
grapeseed oil (for frying (or any high smoke point oil) )

Method

Prepare a paper towel-lined plate or tray and set aside.
To a large bowl, add the flour, cornmeal, garlic, baking powder, salt and pepper. Whisk to combine well.
Add the milk and whisk until combined. The batter should be thick, but if looks dry, add a few teaspoons of milk or oil to moisten.
Add the corn, bell pepper and green onions. Fold with a spatula to combine.
Heat up a Large Non-Stick Skillet over medium heat for 1-2 minutes. When hot, drizzle oil on the bottom of the pan to coat.
Using a Large Cookie Scoop (or 1/4 measuring cup filled 3/4 the way), scoop about 3 tablespoons of batter out and into the pan (you should hear the batter sizzle). Gently press down the mound to flatten. Repeat in a clockwise pattern until you run out of room. Don't crowd the pan or they won't crisp well.
Cook fritters for 2-4 minutes or until golden brown. Using a spatula, check under the first fritter you placed to see if it's ready, then flip and repeat on the other side. Check the rest in the same clockwise direction and flip when ready. The other side will likely cook faster so keep an eye on them. If the pan is smoking, turn down the heat.
Place fritters on paper towel-lined plate to absorb excess oil. Repeat method until all batter is gone. Serve with dip and enjoy!

Finish + Service

Serve hot from the pan for best crisp texture; use as vegan appetizer, side, or snack station item.
Pair with a vegan dipping sauce; keep sauce separate until service so fritters stay crisp.
For catering, fry in batches without crowding the pan and hold briefly on paper towel or rack; texture is best closest to service.
Allergen controls: contains wheat/gluten from all-purpose flour and cornmeal/corn. Soy only if using soy milk; use another non-dairy milk if avoiding soy. Not GF as written.
Production note: source uses canned or frozen corn. Confirm corn is thawed/drained if frozen before mixing so batter does not loosen.