Dairy-Free & Egg-Free Corn Fritters are crisp, light, and fluffy! They are quick and easy to make, earning the top pick for a tasty appetizer or side dish.
Call them corn fritters, corn cakes, corn nuggets, whatever! We can all agree they’re one of the easiest, quickest, and tastiest small bites. I personally love these for a snack or a quick lunch. However, they would make a great appetizer, side dish, or party finger food. Hello, holiday brunches and dinners!
Of course, these little bites are dairy-free and egg-free! They can easily be made gluten-free and vegan by modifying the flour, sugar, and butter. While I wouldn’t go as far to call these corn fritters are healthy, they might be a little better for you compared to cakey deep-fried balls.
I have always loved corn! Corn on the cob (but cut off because I’m the pickiest eater ever), creamed corn, sweet corn on salads, cornbread, I could go on forever. I remember the first time I tried a corn nugget – heavenly! For those of you not from the south, Chicken Express serves these little hush puppy sized nugs filled with creamed corn then deep fried to perfection. When I developed my food allergies and intolerances, corn nuggets were one of the first things to go.
When I was testing different variations of this recipe, I took a bite out of these fritters and melted. These are the closest thing I’ve had to a corn nugget in years! Of course, if I would have use creamed corn they would be more “authentic” but these are just what I was going for.
A few things to note:
I’m sure fresh cut corn would be amazing in this recipe, however, that’s not always an option and lucky for us drained canned corn or thawed frozen corn works like a charm.
These are your corn fritters, season as you please! I kept it fairly simple with salt, pepper, and paprika but that’s because I really wanted the corn and green onions to shine through. If you decide to omit the green onions, maybe play a little more with spices.
Cooking and Reheating
For this recipe, we use a small amount of oil so you’re left with a crispy exterior but soft and fluffy inside. You may be tempted to use spray instead of vegetable oil but the exterior cooks much quicker when the spray is used which can lead to burning. If you’re not interested in using vegetable oil, experiment with coconut oil!
If you don’t devour all these corn fritters in one sitting, they can be saved in the freezer or refrigerator. My preferred reheating method is a tossup between the stove and oven but I completely understand being in a rush and if the microwave is your only option, just go for it. But know that if you want the best results, they should be eaten right after cooking or reheated via skillet or oven.
Dairy-Free & Egg-Free Corn Fritters
- 3 cups whole corn kernels drained from cans or thawed from freezer
- 1 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 3/4 cup soymilk
- 1 egg substitute
- 1 tablespoon dairy-free butter
- 1/4 cup green onion chopped
- In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, pepper, and paprika.
- Stir in soymilk, flax egg, and dairy-free butter. Whisk until smooth. Then mix in the corn and green onion.
- Heat a skillet with cooking oil over low-medium. When the oil is hot, begin scooping about 1/4 cup of batter into the skillet and form little rounds. Make sure not to overcrowd the skillet.
- Flip after a few minutes, once the batter begins to harden around the edges. Cook each side until browned, about 3-5 minutes each. Repeat until the batter runs out and serve warm.