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baked corn fritters -- vegan, gf, oil-free

Corn Fritters


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Cook Time: 23 minuts
  • Total Time: 53 minute
  • Yield: ~ 11 fritters
  • Category: Savory, Breakdast
  • Method: Baked, Fried
  • Cuisine: Vegan, Gluten-Free
  • Diet: Vegan

Description

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.):

corn fritters mixture

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.

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