Easy Jalapeño Corn Fritters (Vegan)

Crispy-outside, tender-inside corn fritters spiked with jalapeño heat—the kind of snack that disappears faster than you can make it. These are summer in bite form, and they work equally well as a standalone appetizer, a taco side, or a game-day shareable.

Ingredients:

• 1 cup fresh or frozen corn
• 1 cup all-purpose flour
• ¼ cup cornmeal
• 2 jalapeños, minced
• ¼ cup chopped fresh cilantro
• ½ cup non-dairy milk
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Method:

1. Mix flour, cornmeal, baking powder, cumin, salt, and pepper in a bowl.
2. Stir in corn, jalapeños, cilantro, milk, and olive oil until just combined—don't overmix.
3. Heat oil in a skillet over medium-high heat.
4. Drop spoonfuls of batter into the hot oil and flatten slightly with the back of a spoon.
5. Fry 2–3 minutes per side until golden and crispy.
6. Drain on paper towels and serve warm with lime crema or salsa.

Full recipe at Minimalist Baker →

Chef's tip: Pat your corn completely dry before mixing—excess moisture is the enemy of crispiness. If using frozen, thaw and squeeze dry in a clean kitchen towel.