Little compares to fresh corn season. Can’t you just taste those sweet little kernels now, all steamy and golden, as you imagine biting into a cob of just-picked corn from the local farm stand? If you’re like us, you become so tantalized by this idea that you buy way too much corn. Then you need to make more than just corn on the cob. But that’s no problem. Try these fresh corn fritters. You can call them corn cakes or griddle cakes or cornmeal pancakes. It’s all similar though.
Corn Fritters are usually associated with southern cooking, and are often served next to BBQ. Try our Tofu BBQ recipe or Carolina-style Jackfruit BBQ recipe if you want to go traditional. Some folks like their corn fritters sweet and serve them with jams, jellies, or maple syrup, which makes them a suitable breakfast in our opinion. Or go spicy! Add cayenne, red pepper flakes, or minced jalapeno peppers to this recipe to dial up the heat on these little treats.
As written, these corn fritters are vegan. The applesauce has pectin, which works as a binder in this recipe and it’s easy to go gluten-free by using a gluten-free all purpose blend, like those made by Trader Joe’s, King Arthur or Bob’s Red Mill. You can also make these ahead and warm them up before serving. Staying seasonal? Try them with sliced fresh tomatoes! Yum!
- 1 cob of fresh corn
- 1 cup cornmeal, fine grind
- 1/2 cup all-purpose flour (traditional or Gluten-Free blend both work)
- 2 tsp. baking powder
- pinch salt, to taste
- 1 cup unsweetened, plain non-dairy milk (we use almond milk in this)
- 1/4 cup unsweetened, plain applesauce
- 1 Tbs. agave nectar (optional, more or less to taste)
- High-heat, neutral oil for frying, such as grapeseed or canola oil
- In a large bowl, cut all corn from the cob and discard cob.
- Add cornmeal, all-purpose flour, baking powder, salt, non-dairy milk, applesauce, agave nectar to the bowl and stir to combine. Allow to sit for ten minutes.
- Over medium-low heat, warm a little oil in a large heavy-bottom skillet or on a flat griddle. Drop batter by heaping tablespoon onto pre-heated and oiled skillet/griddle. Cook fritters about 2 to 3 minutes, until bubbly on the edges. Flip with a stiff spatula and cook about 2 to 3 minutes on second side, until edges are brown and the fritters make your kitchen smell awesome.
- Serve warm, with sweet or savory fixins', as desired.
- We like large chunky corn in our fritters, but if you want a smoother texture, you can run the corn kernels through a food processor or blender. Want a more buttery flavor? Try frying your fritters in Earth Balance or Melt instead. Both work well at high temps and have a buttery richness. You can also fry in coconut oil, which makes the fritters sweeter.
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