Easy Jalapeño Corn Fritters (Vegan)

These golden, crispy-outside corn fritters are the breakfast move that feels like a celebration—a little spiced, a little brash, and utterly craveable alongside eggs, avocado, or just on their own with a squeeze of lime.

Ingredients:

• 1½ cups fresh or frozen corn
• ¾ cup all-purpose flour
• ¼ cup cornmeal
• 2 jalapeños, minced
• ¼ cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp salt
• ⅓ cup non-dairy milk (or water)
• 2 tbsp olive oil for frying

Method:

1. In a bowl, combine flour, cornmeal, cumin, chili powder, and salt.
2. Fold in corn, jalapeños, cilantro, and garlic.
3. Add milk and stir until just combined—don't overmix.
4. Heat olive oil in a skillet over medium-high heat.
5. Drop spoonfuls of batter into the hot oil, flattening gently with the back of the spoon.
6. Fry 2–3 minutes per side until deep golden and crispy.
7. Drain on paper towels and serve immediately.

Full recipe at Minimalist Baker →

Chef's tip: Don't skip the cornmeal—it's what gives these fritters their signature crispy crust while keeping the inside tender. Keep finished ones warm in a low oven while you cook the rest.