These Vegan Corn Fritters are packed with fresh corn, onion, and savory seasonings. They’re easy to pan fry and taste their best when dipped in the homemade garlic aioli. No eggs or cornmeal needed!
Bring your snacking game up a notch with these Vegan Corn Fritters. They’re crispy pan fried cakes that feature savory flavors from canned corn, grated onions, curry powder, and cilantro. There’s no need for eggs, dairy, cornmeal, or other complicated ingredients
The corn fritter batter comes together in about 5 minutes in just one bowl. Forget about the deep fryer or excess oil, too. Pan frying the fritters in a thin layer of oil prevents any greasy mess and leaves you feeling light.
When it’s all said and done, this is a quick 15-minute recipe you can whip up for backyard parties, potlucks, or a fun snack at home. Don’t forget the vegan garlic aioli sauce for dipping! It’s a savory and creamy delight that takes these corn fritters from excellent to sensational.
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Ingredients and substitutions
This vegan corn fritter recipe is enhanced with simple spices, canned corn, and green chilies. While the recipe is eggless, there’s a secret ingredient that binds the fritters together while contributing to the tender texture.
Here’s what you need:
- Flour - I made this recipe with all purpose flour but a gluten free all purpose flour should work just as well. Have not tested with chickpea flour.
- Liquid JUST Egg - This egg replacer will bind each fritter together, add a distinctly rich, eggy flavor, and help them turn out tender. If you don’t have JUST Egg, replace it with 2 flax eggs instead.
- Canned corn - Drain and rinse the corn first. Canned corn is an easy and convenient solution but when summer rolls around, feel free to use fresh corn on the cob instead.
- Curry powder - This warm spice adds a dynamic flavor and contributes to the yellow color.
- Vegetables and herbs - Yellow onion, green onions, canned green chilies, and fresh cilantro fill the fritters with savory and well-balanced flavors. Feel free to add diced pickled jalapenos for a touch of spice.
- Garlic aioli - Vegan aioli is a creamy and garlicky dip or spread made from vegan mayo, citrus juice, fresh garlic, and a handful of herbs and spices. Not only is aioli a wonderful dip for fritters, but it’s also the perfect spread for vegan burgers and vegetable wraps, and a craveable french fry dip.
How to make vegan corn fritters
These fritters are easy to assemble and pan fry in just 4 simple steps:
- Make the batter: Whisk the flour, curry powder, and salt together in a large bowl. Make a well in the center and pour in the dairy free milk and JUST Egg. Whisk until smooth. Finish by folding in the rest of the ingredients.
- Fry the fritters: Heat the oil in a skillet or on a griddle until hot. Pour about ¼ cup worth of batter into the pan and cook until the bottom turns golden brown. Flip and cook on the other side. When they’re done, transfer the fritters to a paper towel-lined plate and add a pinch of salt on top.
- Make the aioli: Whisk the aioli ingredients together in a small bowl while you wait for the fritters to fry.
- Serve and enjoy: Place the fritters on a serving platter with the aioli on the side. Garnish with fresh cilantro or chives, then serve. For full ingredients and instructions see printable recipe card below.
Tips for making corn fritters
- Watch the fritters carefully and make sure they’ve finished cooking in the middle before flipping. If they aren’t cooked long enough, they won’t be crisp and will turn out gummy in the center.
- Seasoning the fritters with salt AFTER they’re done frying is important for a balanced flavor.
- Feel free to double the vegan aioli recipe. The extras store well in the fridge for about 1 week and can be used as a dip, spread, or salad dressing.
- Instead of garlic aioli, serve the corn fritters with marinara sauce, ketchup, vegan ranch dressing, vegan sour cream, vegan tzatziki or warm tomato sauce.
Frequently asked questions
The fritters can turn out gummy or undercooked if the oil in the skillet isn’t hot enough or when they’re flipped too early. Make sure the heat on the stove is at medium-high and don’t flip the fritters until the bottom is crisp and golden brown.
The fried fritters will keep in an airtight container for up to 4 days. Reheat them in a pan on the stove or in the microwave.
Yes, you can make the fritter batter 1 day ahead of time. Keep it in a covered container in the fridge overnight.
Yes! Freeze the fried fritters in an airtight container or sealed bag for up to 2 months.
Hungry for more vegan snacks?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Vegan Corn Fritters with Garlic Aioli
- Total Time: 20 minutes
- Yield: approx. 20 fritters
- Diet: Vegan
Description
These Vegan Corn Fritters are packed with fresh corn, onion, and savory seasonings. They’re easy to pan fry and taste their best when dipped in the homemade garlic aioli. No eggs or cornmeal needed!
Ingredients
For corn fritters:
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1 cup of all-purpose flour*
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1 tablespoon curry powder
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3/4 teaspoon salt
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3/4 cup unsweetened soy milk
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1/2 cup vegan liquid JUST Egg
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1- 12 oz can of corn, drained well (about 2 cups)
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1/2 cup grated yellow onion, grated with box grater
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1/4 cup diced green onions
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2 tablespoons canned diced green chilies
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3 to 4 tablespoons chopped cilantro
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2 tablespoons oil (for frying) + more as needed
Garlic aioli (lime or lemon)
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1/2 cup vegan mayonnaise
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1 tablespoon fresh lime or lemon juice
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1 to 2 cloves garlic, minced
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1 tablespoon chopped cilantro (optional)
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1/4 teaspoon garlic salt
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Pinch of salt and cracked black pepper
Instructions
- In a large bowl mix the flour, curry powder and salt together. Make a well in the center, add the soy milk and vegan egg. Whisk until smooth.
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Add in the rest of the ingredients except the oil and stir until completely combined. Set aside the fritter batter to rest while the pan heats up.
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To a large non-stick pan or griddle add the oil and heat over medium to medium-high heat. When the oil is hot, working in batches, carefully drop dollops (about 3 tablespoons) of the corn batter into the pan with a large cookie scoop or 1/4 cup measuring cup. And flatten them into pancake-like patties. Cook the fritters for 2 to 3 minutes on each side until golden brown. Turn down the heat at any time if necessary. Transfer fritters to a paper towel lined plate and sprinkle each batch with a little salt. Repeat until all the batter is gone, adding more oil in between batches. Makes about 20 fritters.
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Aioli: mix together ingredients in a small bowl. Refrigerate until needed.
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Serve the fritters warm with the garlic aioli. Garnish with chopped cilantro or chives. For step by step photos, tips, FAQ and more see above post.
Notes
- Gluten free corn fritters: use gluten free flour blend
- Corn: can use fresh or frozen (thawed) corn
- Make sure to fry fritters long enough so the middle is cooked -you don't want a gummy center.
- Store: will keep in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat in a pan or microwave.
- Nutrition is calculated without aioli.
- Prep Time: 15 Minutes
- Cook Time: 5 Minutes
- Category: Snacks & Sides
- Method: Pan fry
- Cuisine: American, Canadian,
Keywords: vegan corn fritters
Diane
hi there. Corn fritters look great. Just wanted to say that whether you are on a diabetic low carb/sugar diet or weight watchers, etc. all of the nutritional information is important to figure things out - how much sugar a day; how many carbs (ww lets you input to find out the points for a recipe but you need to know more than what's listed above.) These are things that would help many people know if they can eat the recipes or not.
Thanks for considering including it all. A food blog does an excellent job when it has lots of info for its followers.