Easy Jalapeño Corn Fritters (Vegan)

Golden, crispy-edged fritters bursting with sweet corn and jalapeño heat—this is the Mexican breakfast that feels like a celebration on a plate. They're vegan-friendly, ridiculously quick to make, and pair perfectly with avocado, salsa, or a squeeze of lime.

Ingredients:

• 1 cup corn kernels (fresh or frozen)
• ¾ cup all-purpose flour
• ¼ cup cornmeal
• 1 jalapeño, seeded and minced
• 2 green onions, chopped
• ½ cup unsweetened plant-based milk mixed with 1 tbsp cornstarch
• 1 tsp baking powder
• ½ tsp cumin
• Salt and pepper to taste
• Oil for frying

Method:

1. Combine flour, cornmeal, baking powder, cumin, salt, and pepper in a large bowl.
2. Stir in corn, jalapeño, and green onions.
3. Pour in the plant milk mixture and stir until just combined—the batter should be thick but scoopable.
4. Heat ½ inch oil in a shallow skillet over medium-high heat.
5. Drop spoonfuls of batter into the hot oil and flatten slightly with the back of your spoon.
6. Fry 2–3 minutes per side until deeply golden and crispy.
7. Transfer to paper towels and serve warm with salsa, crema, or sliced avocado.

Full recipe at Minimalist Baker →

Chef's tip: Don't overcrowd the pan—give each fritter breathing room so they develop that gorgeous crispy exterior instead of steaming.