Dairy-Free & Egg-Free Corn Fritters
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.
Ingredients
- 3 cups whole corn kernels drained from cans or thawed from freezer
- 1 cup all-purpose flour
- ¼ cup yellow cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon paprika
- ¾ cup soymilk
- 1 egg substitute
- 1 tablespoon dairy-free butter
- ¼ cup green onion chopped
Instructions
- 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 ¼ 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.
Notes
Serve with hot sauce, avocado, dairy-free sour cream, or on its own. Store leftovers in the refrigerator for up to 3 days or freezer for up to 1 month. These corn fritters freeze well. To reheat, let thaw in the refrigerator then warm in a skillet or oven. If you're in a rush, these can also be reheated in the microwave.
