Guess what? It's national corn fritter day! We love celebrating a comfort food this tasty so we've come up with an easy vegan recipe that has all the elements of a classic corn fritter. And we whipped up a spicy and tangy jalapeño cream to dip them in. You can thank us later!
** makes 12 fritters
jalapeño cream ingredients (makes 1 cup):
3/4 C cold-pressed olive oil
1/2 C non-dairy milk
3 tsp apple cider vinegar
1 tbsp pickled jalapeño slices (5-6 slices)
1 garlic clove
1/4 tsp ground mustard
1/4 tsp sea salt
In a blender add non-dairy milk, apple cider vinegar, ground mustard and, sea salt. Blend on high, while slowly adding the olive oil. Blend until thick and smooth. Then add pickled jalapenos and a garlic clove and continue blending until they’re well combined into the sauce. Refrigerate for at least 1 hour before serving.
corn zucchini fritter ingredients:
2 C frozen corn, thawed and drained
1 1/2 C shredded zucchini
1/4 C finely minced shallot
1/2 C all-purpose flour
1/2 C fine corn meal
1 tbsp nutritional yeast
1/2 tsp sea salt
1/4 tsp paprika
1/4 tsp ground pepper
1/4 C non-dairy milk
4 tbsp vegetable oil (for frying)
Place shredded zucchini in a strainer and coat with1/4 teaspoon of sea salt. Let it sit for 10 minutes and then squeeze the excess water out of the zucchini shreds with your hands.
Place zucchini in a large mixing bowl with corn, minced shallot, all-purpose flour, corn meal, nutritional yeast, ¼ teaspoon of sea salt, ground pepper, paprika, and nutmeg. Stir to combine well. Then stir in non-dairy milk and combine into a thick batter.
Heat a non-stick pan to medium heat with 2 tablespoons of vegetable oil. Use a scant 1/4 cup of batter for each fritter and shape into a patty with your hands.
Place 2-3 fritters in the pan at a time and fry 1 1/2 to 2 minutes per side until golden brown on the outside. Add another 2 tablespoons of oil to the pan once you’ve fried about 6 fritters.