Vegan Corn Fritters (Gluten-Free, Eggless)

These quick and easy Vegan Corn Fritters are gluten-free, eggless, and dairy-free. Crispy outside, tender inside, this simple sweet and savory corn cake recipe is perfect with fresh, frozen, or canned corn, seasoned however you'd like! A classic Southern side dish, appetizer, or snack, these healthier corn fritters will be gobbled up in seconds!

Crispy, corny, delicious! Corn fritters are absolutely perfect for a quick appetizer, side, snack, or even breakfast! Totally customizable and it doesn't have to be summer corn season. You can make these easy fritters with fresh, frozen, or canned corn! Make them sweet, spicy, or savory; no matter how your flavor them, these corn fritters are vegan, gluten-free, and allergy-free. No need for eggs, dairy, or tons of oil!

What Are Corn Fritters?

Corn fritters are fried cakes of corn batter that originated from the Native Americans as a sweet and savory corn cake (or flatbread) made from ground maize. When the settlers came they introduced oil to the cooking process and the fried fritter we think of today came about. Traditional corn fritters in the Southern United States are made from whole corn kernels, eggs, flour, and milk, and shallow fried in the form of flat cakes or deep-fried in the form of dropped balls of batter. Sometimes they're even baked and can be served with a variety of sweet jams, jellies, or savory condiments like sour cream.

What's The Difference Between Corn Fritters and Hush Puppies?

Corn fritters are made with white flour, while hush puppies are made with cornmeal. Corn fritters are typically pan-fried in a flat cake form, while hush puppies are always dollops of batter deep-fried. Hush puppies also don't typically have whole corn kernels in the batter, the batter is more akin to cornbread. Hush puppies are typically served with seafood and other fried foods, not usually served as a sweet snack or with other sweet foods.

Ingredients To Make Vegan Corn Fritters

• Whole Corn Kernels: Fresh, frozen (and thawed), or canned! Whatever season you're in when making these fritters, there's always an option.
• Gluten-Free Flour: Any gluten-free all-purpose flour will work! It's simple and already in your pantry!
• Vegan Egg Replacer: The best binder for these eggless corn fritters is a commercial egg replacer like Bob's Red Mill. It's tasteless and strong enough to hold these cakes together.
• Non-Dairy Milk: Unsweetened and plain, any non-dairy milk will work. I like to use canned coconut milk since it adds a nice richness to the fritters without having to add extra butter.
• Baking Powder: Baking powder is used to give your fritters a little extra lift!
• Sweetener: You can adjust the sweetness to your liking! Even when making savory corn fritters, it's best to balance it out with a hint of extra sweetness.
• Seasonings: Keep it simple or go crazy! Onion, pepper, and salt are great, but you can also throw in fresh herbs like parsley, chives, green onion, nutritional yeast, paprika, or spicy cayenne!

More Variations & Add-In Ideas

• Shredded Vegan Cheese: Add some shredded vegan cheddar or Mexican cheese plant to these fritters!
• Nutritional Yeast: Nooch is my cheesy vegan go-to! Simple and easy to mix right into the batter while adding protein and that umami cheesy flavor.
• Bell Pepper: Diced red or green bell pepper adds a bright pop and delicious flavor to these corn fritters.
• Jalapeños: You can slice fresh jalapeños or use canned dried chilis!
• Okra: Sliced okra coins will really bring out the Southern flare in these fritters and add some green!
• Chives, Scallions, Red Onion: I love the mild taste of chopped chives, you can use scallions (green onion) for a more pronounced onion flavor or go all out with finely diced red onion.
• Cajun Seasoning or Chili Powder: A Cajun spice mix or your favorite chili powder will be all the seasoning you need for an extra kick.
• Smoked Paprika: If you want a smokey flavor, instead of normal paprika, opt for some smoked paprika!
• Vegan Bacon: For smokiness and crunch, toss in some crunchy vegan coconut bacon!

Fresh, Frozen, or Canned Corn

• Fresh Corn: When it's corn season, there's no reason not to use full-flavored sweet yellow corn! Lightly boil or steam your corn cobs in the microwave to soften the kernels. Stand the corn cob up on a flat surface, holing the bottom stem, and use a sharp knife to slice the kernels off.
• Frozen Corn: If you are using frozen corn, allow the corn to thaw or steam the corn in the microwave (if directed by the package). Allow all excess water to drain off and dry the kernels before making the fritters.
• Canned Corn: Don't be scared to use canned corn! It's best to look for unsalted whole kernel corn. Just open the cans and drain off the excess liquid. Give the kernels a quick rinse and pat dry.

Keys To Crispiness

You're not deep-frying these healthy fritters, so the two steps to take to get an ideal crispy texture are by using a cast iron skillet and hot oil. This recipe only uses a thin layer of oil, about 2 tablespoons. You want the oil (and pan) to be HOT before dropping your fritter batter in.

• For softer fritters, more cake-like, use more liquid. About ¾ cup instead of ½ cup. The batter will look more like pancake batter.
• For crispier fritters, use less liquid. About ⅓ to ½ cup. The batter should be loose enough to form a patty when dropped onto the hot pan, but not too thick so that it won't spread out. You can add more flour to the batter to thicken it.
• For cakey fritters, swap the gluten-free all-purpose flour with a gluten-free pancake mix! Just me, it's delicious when you want a sweeter breakfast fritter!

How To Make Corn Fritters

1. First, whisk together the gluten-free flour, baking powder, sweetener, and dried spices.
2. Now add the corn kernels to the dry ingredients and mix to coat.

3. Mix in the prepared vegan egg replacement to hold the batter together.
4. Add in the non-dairy milk. Start with ½ cup of liquid. If it's too dry, add a tablespoon at a time until the batter loosens up enough.

5. Add any fresh ingredients, like parsley, or extra bulky add-ins to the batter now.
6. Mix everything together and adjust the taste with seasonings, or thickness with more flour or liquid.

7. Heat about 2 tablespoons of oil on a heavy-bottomed skillet and place about 2-3 tablespoons of batter down when the oil is hot.
8. Cook for 2-3 minutes before flipping the fritters and cooking the other side. Place finished fritters on a wire rack with paper towels to absorb excess oil while you finish cooking the rest of your fritter batter.

Tips For Success

• The best oil to use is one with a high smoke point and neutral taste. Opt for an allergen-free oil like canola, grapeseed, sunflower, or safflower. Don't use vegan butter as the smoke point isn't high enough and will leave you with burnt fritters.
• Don't over-mix your batter! Just like when making pancakes, overmixing the batter will lead to chewy fritters.
• You can prep the fritter batter up to 4 hours beforehand and store it in the fridge. This will give the batter enough time to hydrate and naturally thicken. Bring the batter to room temperature before pan-frying.
• Don't overcrowd the pan. You'll need to do a few batches to allow the fritters to have enough breathing room when pan-frying. You can add more oil as needed between batches as well.
• Line a mesh or wire rack or plate with paper towels and let finished fritters drain off excess oil while you finish additional batches.

Storing, Freezing, and Reheating

• Storing Leftovers: Once cooled, you can store leftovers in the fridge for 3-4 days. Place a paper towel in the container or Ziplock bag to prevent fogginess from excess moisture.
• Freezing Leftovers: You can freeze leftovers by placing them flat on a parchment-lined baking sheet and freezing for 1-2 hours until solid. Then transfer them to an airtight container or freezer bag and store for up to 6 months for best quality.
• Reheating: You can reheat leftovers in a toaster oven at 375°F for 10-15 minutes, flipping halfway through. You can also use your air fryer and reheat them for optimal crispiness at 375°F for 5-8 minutes. When reheating frozen fritters do not thaw them beforehand. They will just take a few extra minutes during the reheating process.

How To Serve Vegan Corn Fritters

Serve these babies fresh and hot! You can go sweet or savory, breakfast or dinner, it's your fritter journey! Here are some yummy ideas:

• Serve with a dollop of vegan sour cream, chives, maybe even some salsa and avocado for a fantastic lunch or light dinner!
• Make them sweet with a drizzle of vegan honey or maple syrup for breakfast. Maybe even a pat of vegan butter!
• They're great for a savory brunch with a vegan scramble, omelette, and skillet potatoes!
• Keep them plain with a sprinkle of flakey salt; perfect for an afternoon snack!

More Mouthwatering Corn Recipes:

• Mexican Street Corn Salad
• Vegan Cream-Style Corn
• Vegan Corn Casserole
• Rustic Gluten-Free Cornbread
• Sweet Mexican Corn Cake

Print

Delicious and perfect just on their own! You'll be able to make gluten-free corn fritters all year long now with this easy recipe!

So tell me:

+ Are you a sweet or savory corn fritter person?

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