Corn and Jalapeño Fritters

Corn and Jalapeño Fritters

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Ingredients

Adjust Servings:
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
Make The 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

Corn and Jalapeño Fritters

  • 45 minutes
  • Serves 6
  • Medium

Ingredients

  • Make The Creamy Cashew Lime Sauce

Directions

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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.

 

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.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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