Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 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.
