These corn fritters with bell pepper and green onions are super delicious and easy to make! The recipe is vegan and makes a great weeknight meal. We like them best with spicy mayonnaise with paprika powder and tabasco sauce.
Servings 12 fritters
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
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.
- 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.
Serving: 12g | Calories: 152kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 272mg | Potassium: 153mg | Fiber: 2g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 14.5mg | Calcium: 9mg | Iron: 1.2mg