Easy Jalapeño Corn Fritters (Vegan)

Crispy golden fritters studded with sweet corn and bright jalapeño heat—these are the kind of Mexican-inspired breakfast that makes mornings feel special without demanding hours in the kitchen.

Ingredients:

• 1½ cups fresh or frozen corn
• ¾ cup all-purpose flour
• ⅓ cup unsweetened plant-based milk
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water
• 2 jalapeños, minced
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper
• Oil for frying
• Fresh cilantro and lime wedges for serving

Method:

1. Mix flaxseed with water and let sit 5 minutes to thicken.
2. In a bowl, combine flour, cumin, garlic powder, salt, and pepper.
3. Stir in the flax mixture and plant milk until just combined.
4. Fold in corn and jalapeños gently.
5. Heat ½ inch oil in a skillet over medium-high heat.
6. Drop spoonfuls of batter and flatten slightly; fry 2–3 minutes per side until golden.
7. Drain on paper towels and serve warm with cilantro and lime.

Full recipe at Minimalist Baker →

Chef's tip: Make your flax egg first and let it sit while you prep other ingredients—this gives it time to properly bind, ensuring fritters that hold together beautifully instead of falling apart in the oil.