1/2 cup non-dairy milk (such as almond or soy milk)
1 tbsp apple cider vinegar
1 tbsp flaxseed meal mixed with 2.5 tbsp water (flax egg)
1 tbsp maple syrup or agave syrup
1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh cilantro or parsley (optional)
2 cloves garlic, minced
Vegetable oil for frying
Instructions:
Prepare the flax egg: In a small bowl, mix the flaxseed meal with water and set aside for about 5-10 minutes to thicken.
Mix dry ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and smoked paprika.
Combine wet ingredients: In a separate bowl, mix the non-dairy milk with apple cider vinegar and let it sit for a couple of minutes to curdle (this makes a vegan buttermilk). Then add the flax egg and maple syrup to this mixture.
Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not overmix.
Add corn and vegetables: Fold in the corn kernels, green onions, cilantro (if using), and minced garlic until evenly distributed.
Heat oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and bubbles, the oil is ready.
Fry the fritters: Drop spoonfuls of batter (about 2-3 tablespoons each) into the hot oil, flattening them slightly with the back of the spoon. Fry for about 2-3 minutes on each side or until golden brown and crispy. You may need to adjust the heat to prevent burning.
Drain and serve: Remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce, such as vegan sour cream, salsa, or avocado dip.
