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These gluten-free vegan corn fritters make a delicious savory breakfast, a comforting side meal or snack, or even a burger patty. Can be baked or fried.
Ingredients
- 1 2/3 cup corn kernels (frozen and thawed out, or fresh)
- 1/2 cup rice flour
- 1/4 cup unsweetened almond milk (or another plant milk)
- 2 cloves garlic, rough chopped
- 2 shallots, rough chopped
- 20 basil leaves
- 2 tbsp nutritional yeast flakes
- 1 tbsp tomato paste
- 2 tsp cajun seasoning*
- 1 tsp salt
- oil for frying (if using the frying option; baked version is oil-free)
Instructions
1. IF BAKING (for fried version skip this step): Preheat oven to 420F. Line a large baking tray with parchment paper. Set aside.
2. Process all ingredients into a chunky paste in a food processor. The consistency should be something like this (you don’t want to over-process it — should still see some visible chunks of corn, etc.):
3. BAKING INSTRUCTIONS (skip to next step for frying): Use a cookie scoop with a release trigger (or just use a spoon) to grab uniform amounts of this mixture (about 1 1/2 – 2 tbsp at a time) and place it onto the prepared cookie sheet, spacing the mixture a few inches apart. Press down gently with the back of a spoon (can wet the spoon very lightly to prevent sticking) to flatten each “blob” of the fritter mixture a little. Bake in a pre-heated oven for 15 minutes, then flip the patties and bake 8 minutes further until the fritters are nice and golden. Remove from oven and cool on a rack a few minutes, then enjoy!
4. FRYING INSTRUCTIONS (see step above for baked alternative): Heat up some oil on a skillet on medium high heat. Use a cookie scoop with a release trigger, or a spoon, to grab uniform amounts of the mixture (about 1 1/2 – 2 tbsp) and place on the frying pan. Flatten the top lightly with the back of a spatula. Fry for a couple of minutes, then flip and fry a few minutes longer on the other side. Remove onto a plate lined with paper towel. Repeat the process with the remaining mixture. Enjoy!
Notes
*For the cajun seasoning, we usually make our own cajun spice blend at home and we make it salt-free — my husband started using Emeril’s creole mix recipe many years ago and we sort of stuck with it, but have been omitting the salt. If you use store-bought cajun seasoning, some of them do contain varying amounts of salt — in that case you might want to lower the amount of salt in the recipe here to taste.
