Get ready to satisfy your taste buds with these irresistible vegan corn fritters. With their crispy exterior and juicy corn kernels, these fritters are a delicious plant-based twist on a classic comfort food. And the recipe comes together in just 30 minutes!
Why This Recipe Works
These corn fritters are a total winner and a real crowd-pleaser! The recipe perfectly combines the sweetness of fresh corn kernels with the vibrant crunch of bell peppers. It’s one of those recipes that will leave you coming back for seconds (and maybe even thirds).
What I love most about these vegan corn fritters (besides their wonderful taste) is their simplicity. With just a handful of ingredients like cornmeal, flour, and spices, these fritters come together easily and quickly. 30 minutes is all you need!
The corn fritter are perfectly crispy on the outside and tender on the inside, with a burst of sweetness from the corn and slight heat from the spices. Green and red bell peppers add a pop of color and texture.
The recipe is super flexible and it makes a great family meal. Or you can serve them as a satisfying appetizer, a light lunch, with a big green salad, or even on a sandwich. I think they’re best eaten out of hand with a cold beer or another refreshing drink.
They are great on their own but even better with our spicy mayonnaise made with vegan mayo, sour cream, smoked paprika powder, and tabasco. Our kids love to eat them with vegan sour cream and chives.
And they are also pretty healthy. Corn is a great source of fiber, vitamins, and minerals, while bell peppers add a dose of vitamin C and antioxidants to your meal.
So, roll up your sleeves, gather your ingredients, and get ready to impress both family and friends with these vegan corn fritters with bell pepper. Trust me, this one is a keeper!
What Goes Into This Recipe
- Almond Milk – use unsweetened almond milk. Unsweetend soy or oat milk also works.
- Bell Pepper – I used a green and a red bell pepper.
- Corn – use canned or frozen corn.
- Flour – I used all-purpose flour.
- Smoked Paprika Powder – I highly recommend using smoked paprika powder for this recipe, not regular paprika powder.
- Spices – cumin, garlic powder, onion powder, smoked paprika powder, salt, and black pepper.
- Flax Eggs – ground flaxseed meal mixed with water (soaked for a few minutes).
- Green Onions
- Vegan Mayonnaise – you need it for the dip. You can either use store-bought mayonnaise or make your own vegan mayo.
- Tabasco Sauce
How To Make This Recipe
1. Step: Finely dice the bell peppers. Set aside.
2. Step: Make the flax egg: Combine two tablespoons of ground flaxseed meal with six tablespoons of water. Let it sit on the counter until you’re done with the rest of the ingredients. It will thicken up during this time.
3. Step: In a large bowl, combine all of the ingredients for the fritters.
4. Step: Add the flax egg.
5. Step: Stir until well combined. Make sure not to overmix the batter.
6. Step: Carefully fold in the green onions.
7. Step: In a large frying pan, heat some oil. Place a scoop of the corn fritter batter (about a 1/4 cup) into the hot oil.
8. Step: Cook the fritters for 3-4 minutes, then carefully flip them.
9. Step: Cook them an additional 3 minutes until they’re golden brown and cooked through.
10. Step: Transfer the fritters to a plate lined with paper towel and repeat the cooking process with the remaining batter.
11. Step: While the fritters are cooking, make the spicy mayonnaise dip. Combine all of the ingredients in a bowl and stir until well combined.
11. Step: Serve the fritters with the spicy mayonnaise and garnish with chopped green onions and freshly chopped parsley.
Tips & Tricks
- It takes a while until all of the corn fritters are cooked. If you’re short on time, you could use two frying pans at the same time. But be careful not to burn any of the fritters.
- You can either use canned or frozen corn for this recipe. If you use frozen corn, make sure to drain off any excess liquid after it thaws.
- If you want your fitters to be spicier, you could also add red pepper flakes or jalapeños to the batter.
Storing
Stored in an airtight container in the fridge, they will last up to 3 days.
Freezing
The corn fritters freeze really well. You can keep them in your freezer for up to 3 months.
To reheat them, let them thaw for about an hour on the counter and then quickly reheat them in a pan.
I don’t recommend reheating them in the microwave as they with lose their crispiness.
Making Them Ahead
You could prepare the batter the day before and store it in air airtight container in the fridge until you’re ready to make the fritters.
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I Love To Hear From You Guys!
I hope you like these vegan corn fritters as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Corn Fritters
Equipment
- 1 large bowl
- 1 small bowl
- 1 spoon
- 1 frying pan
- 1 plate
- paper towel
Ingredients
For the Corn Fritters:
- 3 cups corn (either canned or frozen)
- 1 1/2 cups all-purpose flour
- 2 tablespoons corn meal
- 2 flax eggs (2 tablespoons of ground flaxseed meal plus 6 tablespoons of water)
- 1 teaspoon salt
- cayenne pepper, to taste
- 3/4 cup finely diced red and green bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon regular paprika powder
- 1/4 teaspoon smoked paprika powder
- 3/4 cup unsweetened almond milk
- 1/2 teaspoon cumin
- 2 green onions, chopped
For the Spicy Mayonnaise Dip:
- 4 tablespoons vegan mayonnaise
- 2 tablespoons vegan sour cream
- 1 teaspoon paprika powder
- 1 teaspoon tomato paste
- 1 pinch of salt
- tabasco sauce, to taste
Instructions
- Make the flax egg: Combine two tablespoons of ground flaxseed meal with six tablespoons of water. Let it sit on the counter until you're done with the rest of the ingredients. It will thicken up during this time.
- Finely dice the bell peppers. Set aside.
- In a large bowl, combine all of the ingredients for the fritters and stir until well combined. Make sure not to overmix the batter.
- In a large frying pan, heat some oil. Place a scoop of the corn fritter batter (about a 1/4 cup) into the hot oil. Cook the fritters for 3 minutes, then carefully flip them. Cook them an additional 3 minutes until they’re golden brown and cooked through.
- Transfer the fritters to a plate lined with paper towel and repeat the cooking process with the remaining batter.
- While the fritters are cooking, make the spicy mayonnaise dip. Combine all of the ingredients in a bowl and stir until well combined.
- Serve the fritters with the spicy mayonnaise and garnish with chopped green onions.
Notes
- It takes a while until all of the corn fritters are cooked. If you’re short on time, you could use two frying pans at the same time. But be careful not to burn any of the fritters.
- You can either use canned or frozen corn for this recipe. If you use frozen corn, make sure to drain off any excess liquid after it thaws.
- The fritters freeze really well. To reheat them, let them thaw for about an hour on the counter and then reheat them in a pan.
- You could also make the better in advance if you want. It lasts in the fridge in an airtight container for up to a day.
Si
I want to make this. Your blog says there’s almond milk but it is not listed in your ingredients list. I’m going to take a guess at it up please edit your recipe to include miss missing ingredient thanks.