Easy Jalapeño Corn Fritters (Vegan)

These crispy-on-the-outside, tender-on-the-inside corn fritters are the kind of appetizer that disappears in minutes—they're golden, lightly spiced, and irresistible as a standalone bite or part of a festive Mexican spread.

Ingredients:

• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup all-purpose flour
• 2–3 jalapeños, minced (seeds removed for less heat)
• 1/4 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp cumin
• 1/2 cup unsweetened plant milk mixed with 1 tbsp aquafaba (or 1 egg)
• 2 tbsp fresh cilantro, chopped
• Oil for shallow frying

Method:

1. Mix flour, cornmeal, baking powder, salt, and cumin in a large bowl.
2. Fold in corn, jalapeños, cilantro, and your milk mixture until just combined—don't overmix.
3. Heat 1/2 inch oil in a shallow pan over medium-high heat until shimmering.
4. Drop spoonfuls of batter into hot oil, flattening slightly with the back of the spoon.
5. Fry 2–3 minutes per side until deep golden, then transfer to paper towels.
6. Serve warm with lime crema or salsa.

Full recipe at Minimalist Baker →

Chef's tip: Don't skip the aquafaba or egg—it's what binds everything together and creates that crucial crispy exterior. If the batter feels too wet, add a touch more cornmeal.