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Say hello to the best, easiest vegan corn fritters! They’re crispy on the outside, tender in the middle, and bursting with sweet corn kernels. Perfect for a quick lunch, light dinner, or dreamy summer appetizer, these are guaranteed to be one of your new favorite ways to use up that fresh summer corn!
Table of Contents
If you want our opinion, the summer season is corn season. We look forward to fresh ears of corn popping up at our local grocery store and farmer’s market just as much as we look forward to the hot weather and long summer nights with friends and family.
It’s the perfect side dish to enjoy straight from the grill with butter and salt, drizzled with Buffalo Sauce and Ranch Dressing, tossed in a chip dip or simple summer salad, or pan-fried to make the crispiest corn fritters. Fresh corn can do it all!
Ingredients You’ll Need
- Whole corn kernels: The star of these corn fritters! For the best naturally sweet flavor and juicy texture, we love using Fresh Corn on the Cob. Frozen corn and canned corn work well, too, but make sure the excess moisture is thoroughly drained before adding the corn kernels to the batter mixture.
- All-purpose flour: Helps to bind the fritters together, giving them structure and a slightly chewy bite. For the lightest-textured fritters, we recommend avoiding whole wheat flour.
- Vegan cheddar shreds: Cheese isn’t an ingredient in traditional corn fritters, but we love the savory element vegan cheese shreds add. Any store-bought brand will work, so opt for your favorite!
- Chopped scallions (green onions): Adds a mild onion flavor and a pop of freshness. Opt for finely chopped red onions as a substitute if desired.
- Sugar: A small amount enhances the fresh corn’s natural sweetness and balances the more savory ingredients. For the best neutral flavor, we recommend using organic cane sugar or white sugar rather than brown sugar, coconut sugar, or liquid sweeteners like maple syrup.
- Baking powder: Helps the fritters rise just slightly, making them light and fluffy.
- Garlic powder: Adds a subtle garlic flavor, which complements the sweetness in the corn. If you love the flavor of garlic, feel free to swap this with 1 minced clove of garlic.
- Non-dairy milk: Acts as the liquid binder, bringing all the ingredients together. Almond milk, soy milk, coconut milk, and oat milk are all great options – make sure the milk is unsweetened!
- Vegetable oil: Our favorite oil for frying because it’s neutral in flavor, has a high smoke point, and is very affordable.
Equipment Needed
- Large mixing bowl
- Whisk
- Large skillet
- Spatula
- Wire rack or paper towel-lined plate
How to Make Vegan Corn Fritters
- Form the batter. In a large bowl, combine the corn kernels, flour, vegan cheddar cheese shreds, scallions, sugar, baking powder, salt, and garlic powder. Add the non-dairy milk and mix until a thick batter forms.
- Heat the oil. Coat the bottom of a large frying pan or skillet with vegetable oil and warm the oil over medium heat until hot.
- Form the fritters. Scoop about 4 tablespoons of batter onto the hot pan, forming the fritter into a circular shape (this doesn’t have to be perfect!). Cook until the fritters are golden brown on the first side, about 2-3 minutes. Flip and cook on the second side for an additional couple of minutes until browned and cooked through.
- Drain the excess oil. Transfer the cooked fritters to a wire rack or paper towel-lined plate and immediately sprinkle with salt for extra flavor.
- Serve warm. Enjoy these easy corn fritters while warm with your favorite dipping sauce. Enjoy!
Dipping Sauces that Pair Well
Other Serving Suggestions
Corn fritters are incredibly versatile in that they can be enjoyed as an appetizer, side dish, or main! We love them as a simple afternoon snack, but when we’re craving a heartier meal, we pair them with a simple green salad or coleslaw, a hearty main like this summer stew or our grillable veggie burgers, and classic summer sides like macaroni salad and watermelon mojito salad.
They’re the perfect summer recipe for lighter weeknight meals or bringing to potlucks and pool parties to share.
Recipe FAQs
Baking these corn fritters is possible, but we much prefer the pan-fry method because it gives the outside of the fritters a perfectly golden, crispy exterior. If you choose to bake them, they will be much softer on the outside, almost like our Savory Corn Pancakes!
To bake, line 1-2 baking sheet with a silicone baking mat (if you do not own a silicone baking mat, drop the formed fritters directly on a greased baking sheet). Preheat the oven to 425F and bake for 15-20 minutes, or until golden and cooked through. Sprinkle immediately with salt and enjoy warm.
These fritters are not gluten-free. Flour is a critical component in binding the batter together. However, this recipe may work with a gluten-free flour blend such as Bob Red Mill’s 1:1 Gluten-Free Flour Blend. If you decide to test it and experience good results, please leave a comment down below!
We wouldn’t recommend frying these fritters in advance, but you can prep the batter in advance, if desired. Simply follow the first recipe step, then cover the bowl tightly with plastic wrap or reusable wrap. Refrigerate for up to 24 hours, then resume the recipe and pan-fry as directed.
Storage and Reheating Instructions
These crispy corn fritters are best enjoyed fresh, but leftovers will keep in an airtight container in the refrigerator for up to 3 days.
To reheat, place the leftover fritters in a skillet over medium heat until warmed through and crispy again.
Quick Tips
- Make sure the oil is HOT before adding the fritters. When pan-frying, the oil should be heated to about 350F. This temperature ensures that the fritters will cook quickly and evenly while ensuring the inside of the fritter warms through properly and remains tender. If you don’t own a thermometer, test the oil’s readiness by dropping about 1 teaspoon of batter into the oil. If it sizzles immediately, the oil is ready.
- Pan-fry in batches. Overcrowding the pan makes it difficult to flip the fritters and can also lower the overall temperature of the cooking oil. If the oil temperature drops too low, the fritters can become greasy instead of crispy on the outside.
- Adjust the consistency of the batter as needed. The perfect corn fritter batter should be thick enough to not spread too much in the pan yet not so thick that it is overly dense. We find the right consistency thick enough to hold its shape but easy to spoon into the hot oil. Add a small splash of non-dairy milk if your batter seems too thick. If it is too runny, add additional all-purpose flour.
MOre Vegan Corn Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Easy Vegan Corn Fritters Recipe
- Total Time: 35 minutes
- Yield: About 10
- Diet: Vegan
Description
The best, easy vegan corn fritters! Crispy on the outside, tender in the middle, and bursting with sweet corn kernels. Perfect for a quick lunch, light dinner, or dreamy summer appetizer. It’s guaranteed to be one of your new favorite ways to use up that fresh summer corn!
Ingredients
- 2½ cups corn kernels
- 1¼ cup (150g) all-purpose flour
- ½ cup vegan cheddar shreds
- ¼ cup chopped scallions
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ cup non-dairy milk
- Vegetable oil, for frying
Equipment
- Large mixing bowl
- Whisk
- Large skillet
- Spatula
- Wire rack or paper towel-lined plate
Instructions
- Form the batter. In a large bowl, combine the corn kernels, flour, vegan cheddar cheese shreds, scallions, sugar, baking powder, salt, and garlic powder. Add the non-dairy milk and mix until a thick batter forms. Set aside.
- Heat the oil. Coat the bottom of a large frying pan or skillet with vegetable oil and warm the oil over medium heat until hot (about 350F). Get a wire rack or a paper towel-lined plate ready for the finished fritters.
- Form the fritters. Scoop about 4 tablespoons (¼ cup) of batter onto the hot pan, forming the fritter into a circular shape (this doesn’t have to be perfect!). Cook until the fritters are golden brown on the first side, about 2-3 minutes. Flip and cook on the second side for an additional couple of minutes until browned and cooked through.
- Drain the excess oil. Transfer the cooked fritters to a wire rack or paper towel-lined plate and immediately sprinkle with salt for extra flavor.
- Serve warm. Enjoy these easy corn fritters while warm with your favorite dipping sauce. Enjoy
Notes
- Storage: These are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Place the leftover fritters in a skillet over medium heat until warmed through and crispy again.
- Make in advance: We wouldn’t recommend frying these fritters in advance, but you can prep the batter in advance, if desired. Simply follow the first recipe step, then cover the bowl tightly with plastic wrap or reusable wrap. Refrigerate for up to 24 hours, then resume the recipe and pan-fry as directed.
- Baking: Line 1-2 baking sheets with a silicone baking mat (if you do not own a silicone baking mat, drop the formed fritters directly on a greased baking sheet). Preheat the oven to 425F and bake for 15-20 minutes, or until golden and cooked through. Sprinkle immediately with salt and enjoy warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side, Appetizer
- Method: Stovetop
