Name: Corn and Jalapeño Fritters
Total time: 45 min
Yield: 6 Servings
Ingredients: Corn: 3 cups; Jalapeño Pepper: 0.75 cup, finely chopped; Green Onions: 2, finely chopped; All-Purpose Flour: 1 cup; Coarse Grind Cornmeal: 0.5 cup; Baking Powder: 1 teaspoon; Garlic Powder: 2 teaspoons; Onion Powder: 2 teaspoons; Sea Salt: 1 teaspoon; Ground Black Pepper: 0.25 teaspoon; Non-Dairy Milk: 1.5 cups (Soy or Almond); Oil: 4 Tablespoons (Avocado or Grape Seed); Limes: 2; Raw Cashews: 0.5 cup (soaked); Filtered Water: 1 cup; Fresh Cilantro/Parsley: 0.25 cup, roughly chopped; Limes: 2; Sea Salt: 0.5 teaspoon; Ground Cayenne Pepper: 0.25 teaspoon; Apple Cider Vinegar: 1 teaspoon

Ingredients

3 cups Corn

0.75 cup, finely chopped Jalapeño Pepper

2, finely chopped Green Onions

1 cup All-Purpose Flour

0.5 cup Coarse Grind Cornmeal

1 teaspoon Baking Powder

2 teaspoons Garlic Powder

2 teaspoons Onion Powder

1 teaspoon Sea Salt

0.25 teaspoon Ground Black Pepper

1.5 cups (Soy or Almond) Non-Dairy Milk

4 Tablespoons (Avocado or Grape Seed) Oil

2 Limes

Creamy Cashew Lime Sauce

0.5 cup (soaked) Raw Cashews

1 cup Filtered Water

0.25 cup, roughly chopped Fresh Cilantro/Parsley

2 Limes

0.5 teaspoon Sea Salt

0.25 teaspoon Ground Cayenne Pepper

1 teaspoon Apple Cider Vinegar

Directions

Sweet, spicy, crispy corn and jalapeño fritters!

Nothing screams summer like corn, it’s definitely on my top 5 favorite vegetables list.

Whether you use fresh or frozen, these corn fritters are not only pretty but so delicious and very filling.

For a bit of spice, I like adding chopped jalapeño and top it with a creamy cashew lime sauce that also has a bit of a kick!

This recipe happens to be fully plant-based, so no eggs or dairy here!

I personally like to eat these on a bed of greens for a fully nutritious meal.

Corn fritters make for a great party appetizer as they are also delicious at room temperature.

This recipe is mild but you can easily adjust the spice level of the recipe by adding more jalapeño and some of the seeds.

This recipe calls for a bit of non-dairy milk. Any milk alternative will work, especially my homemade almond milk!

To accompany these sweet and savory corn fritters, I love serving it with a dollop of my creamy cashew lime sauce.

The cool, creamy and tangy sauce pairs really well with the fritters and makes it a complete meal!

I recommend making a full batch of the creamy cashew lime sauce and keeping it in the refrigerator to add to other dishes!

Not only does corn taste amazing but as it’s a vibrant vegetable, it’s also nutrient dense.

Corn is high fiber and it can aid with digestion. It also contains valuable B vitamins, which are important to your overall health.

Corn also provides our bodies with essential minerals such as zinc, magnesium, copper, iron and manganese.

So what are you waiting for? It’s time to make some crispy corn and jalapeño fritters!

Makes about 12 medium-size fritters.

Steps

1 Done	Make The Creamy Cashew Lime Sauce Soak the cashews in filtered water (cold or room temperature) for 1 hour then drain the water and add the nuts to a blender or food processor. To the soaked cashews add the juice of 2 juicy limes, 1/4 cup roughly chopped parsley or cilantro, 1/2 teaspoon of sea salt, 1/4 teaspoon of cayenne pepper, 1 cup of water and 1 teaspoon of apple cider vinegar. Blend until smooth and creamy. Get a spoon and taste the sauce, adjust seasoning if needed.
2 Done	Make The Fritter Batter First, prep your vegetables. If you are using frozen corn, allow it to thaw on your counter for at least 10 minutes. Wash then finely chop the green onion. When handling the jalapeño pepper, I personally like to wear gloves as I have sensitive skin. Wash the jalapeño pepper then cut it in half lengths, use a small spoon to remove the seeds and rib, then finely chop. If you like your food spicy, keep some of the seeds and add them to the fritter batter. In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon baking powder, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon salt and 1/4 teaspoon black pepper. Next, add 3 cups corn kernels (fresh or frozen & lightly thawed), 3/4 cup finely chopped and deseeded jalapeño pepper, 2 finely chopped green onion and 1 1/2 cups of non-dairy milk. Use a spoon or spatula to combine.
3 Done	Pan Fry The Fritters Heat a large skillet on high and allow it to heat up for 30-45 seconds then add 2 Tablespoons of oil. I like using avocado or grape seed oil for pan frying as they have a higher smoke point than olive oil. Once the oil is hot, lower the heat to medium. Use a 1/4 cup measuring cup to scoop the fritter batter and pour it into the skillet. Fry 3-4 fritters at a time. Cook the fritters on medium heat for 5 minutes on each side or until lightly golden and fully cooked through. Using a spatula, move the cooked fritters to a large plate or baking sheet lined with paper towel to absorb excess oil. Continue frying the rest of the fritters.
4 Done	Serve To serve, top the corn fritters with some of the creamy cashew and lime sauce, garnish with chopped green onion and serve with a wedge of lime. Eat as is or with greens, or as a side dish!
5 Done	Store Store any leftover corn fritters in the refrigerator for up to 3 days. Store the sauce separately. To reheat, use a skillet with just a touch of oil (1 teaspoon) or no oil if using non-stick on medium heat for 2 minutes on each side.