Corn Fritters that are Perfectly Golden, Crisp, and Flavorful

Did you know there is a National Corn Fritter Day? Seriously, it’s on July 16th. But you don’t need a special occasion to make these dairy-free corn fritters. They’re a tasty appetizer, small plate, or side dish that can be whipped up any time of year. But this recipe does truly shine in summer, when you can get fresh corn right off the cob.

The Best Dairy-Free Corn Fritters with Vegan Option

Years ago, I attended an event that was catered by the “Spork Sisters,” Heather and Jenny. They run Spork Foods, a Los Angeles-based vegan consultation company that offers catering and cooking classes with an emphasis on organic, local, and seasonal ingredients. The food was delicious, and after the event, they shared a recipe with me for vegan corn fritters. Over the years, I’ve adapted their recipe a bit, and also have more options in the FAQs below.

Can I Use Canned Corn?

If corn isn’t in season, you can use canned corn that has been drained. Though I prefer to use defrosted and drained frozen corn. It seems to hold up better when cooked. You’ll need about 3/4 cup corn kernels for this corn fritter recipe.

What Type of Milk Alternative Should I Use?

Your favorite plain or unsweetened plain milk alternative for cooking will work just fine. I often have unsweetened almond milk or coconut milk beverage (the drinkable type you can use on cereal) on hand for recipes like this one.

Can I Use White Vinegar instead of Apple Cider Vinegar?

You sure can! In fact, you can even use more lemon or lime juice in place of the vinegar if that’s all you have on hand.

What Type of Oil Should I Use?

Use your favorite oil for cooking and pan frying. It should have a smoke point that’s high enough for medium-high heat cooking. I like to use extra light olive oil (not extra virgin) or avocado oil. The spork sisters use safflower oil or refined coconut oil.

Are these Dairy-Free Corn Fritters Spicy?

No, they do not taste spicy. The chipotle powder just offers a slight kick to the flavor, but doesn’t add notable heat to these savory cakes. You can actually substitute just a pinch of cayenne pepper, if preferred. if you don’t want to risk any spice, you can use a mild chipotle chili powder or substitute paprika or cumin.

How Can I Make Gluten-Free Dairy-Free Fritters?

I haven’t tested this corn fritters recipe without gluten, but it should work fine with your favorite 1:1 gluten-free flour blend in place of the flour. Do not substitute a grain-free flour, like coconut flour or almond flour, for the flour. These do not work as direct substitutes for wheat flour. Gluten-free corn fritters perform best with a blend that uses grain-based flour(s) and starches, like King Arthur: Measure for Measure.

Can You Bake these Corn Fritters?

I don’t recommend it. These are pan-fried, not deep-fried, which lessens the oil but still gives the fritters a crispy golden exterior. To bake them, I would put each scoop of batter in a muffin tin well. But expect more of a cornbread texture than crispy corn fritters.

Can I Add Other Vegetables?

Certain additions, in small amounts, will work okay. I wouldn’t add any wet ingredients, like shredded zucchini. The recipe would need to be adjusted to accommodate for the extra moisture. But you could add diced bell peppers. I would sauté about 1/4 cup diced bell pepper (any color) with the corn to soften it.

Can I Add Dairy-Free Cheese?

I don’t think these dairy-free corn fritters need any cheese alternative, but you can add some if you like. Simply adding 1/4 cup of your favorite vegan cheese shreds to the batter should work okay without any other modifications.

Special Diet Notes: Dairy-Free Corn Fritters

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian. Just be sure to choose a milk alternative and cooking oil that suit your dietary needs.

adapted from the Spork Sisters

Dairy-Free Corn Fritters

No ratings yet

This recipe might look daunting, but it's really quite easy. Most of the ingredients are simply seasonings that add flair to the classic recipe. You can serve it with the Chipotle Cream in the notes for an impressive small plate, or as a side dish. To choose the sweetest corn, look for tightly packed kernels in long, straight rows.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 16 (3-inch) fritters

Course: Appetiser

Cuisine: American

Calories: 108

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Seasoned Corn

• ½ tablespoon oil
• 1 corn cob kernels sliced from cob
• ½ teaspoon agave nectar can sub maple syrup or honey
• ½ teaspoon lemon juice can sub lime juice
• ¼ teaspoon dried dill optional
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

Dairy-Free Corn Fritters

• 1 cup plain dairy-free milk alternative
• 1 tablespoon oil
• 1 tablespoon agave nectar maple syrup, or honey
• 1 tablespoon lemon juice can sub lime juice
• 1 teaspoon apple cider vinegar
• 1 cup yellow cornmeal
• ½ cup all-purpose flour, wheat flour, or spelt flour
• 2 teaspoons baking powder
• 2 teaspoons powdered vegan egg replacer
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon chipotle powder
• ¼ teaspoon black pepper
• ⅛ teaspoon baking soda
• Seasoned corn kernels from above
• ⅓ cup oil for cooking

Method

 

Seasoned Corn

1. Heat the 1/2 tablespoon oil in a skillet over medium heat. Add the corn kernels and stir to coat with the oil.
2. Add the sweetener, lemon juice, dill (if using), salt, and pepper. Sauté until the corn is golden brown, about 3 to 5 minutes.

Dairy-Free Corn Fritters

1. Measure the milk alternative in a glass measuring cup. Whisk in the 1 tablespoon oil, sweetener, lemon juice, and vinegar until combined.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, dry egg replacer, salt, garlic powder, chipotle powder, black pepper, and baking soda.
3. Slowly whisk the milk beverage mixture into the dry mixture to avoid too many lumps.
4. Fold the seasoned corn kernels into the batter.
5. Heat a skillet over medium-high heat. Add the remaining ⅓ cup oil. Drop the batter by the heaping tablespoon into the pan. Cook the fritters for approximately 3 to 5 minutes, flip and cook for another 3 minutes, or until golden on each side.
6. Remove the fritters to paper towels to soak up any excess oil. Serve the dairy-free corn fritters warm or let cool and top with dairy-free chipotle cream (recipe below) or vegan sour cream alternative.
7. Leftover fritters should be completely cooled and stored in an airtight container in the refrigerator for up to two days. Or you can store them in an airtight zip-top bag in the freezer for up to 2 months. Reheat them in a toaster or your oven before serving.

Nutrition

Serving: 1fritterCalories: 108kcalCarbohydrates: 13gProtein: 1.4gFat: 5.7gSaturated Fat: 0.8gSodium: 246mgFiber: 0.4gSugar: 1.1g

Notes

Egg Option: You can substitute 1 egg for the egg replacer if you don't have egg-free needs. I would reduce the milk alternative to 7/8 cup (3/4 cup + 2 tablespoons), and add more milk alternative, as needed, if the batter is too thick. For this option, whisk the egg briefly, and then whisk it into the wet ingredients. Omit the egg replacer in the dry ingredients.

Onion Option: You can sauté 2 tablespoons minced yellow onion with the corn or add 2 tablespoons sliced green onions or scallions to the batter before cooking. If you'd prefer an onion garnish, top the cooked dairy-free corn fritters with dairy-free sour cream or chipotle cream, and sprinkle with chopped chives.

Lower Fat Option: You can start with just 1 tablespoon oil to cook the fritters, and add oil as needed to prevent sticking.

Chipotle Cream (for serving): In a small bowl, whisk together ½ cup mayonnaise (vegan, if needed), 2 teaspoons agave nectar or honey, ¼ teaspoon chipotle powder, ¼ teaspoon garlic powder, ¼ teaspoon sea salt, and ¼ teaspoon black pepper. Serve on the side with the dairy-free corn fritters or dollop some on each serving.

Nutrition Note: The fritters will contain less calories and less fat if a lesser amount of oil is used or absorbed.

Tried this recipe?

Let us know how it was!

We also love Dairy-Free Mexican Street Corn in Summer!