Fluffy Vegan Summer Corn Fritters with Avocado-Lime Salsa
These simple fresh corn fritters are light and fluffy and work well with a zingy avocado salsa.
Servings: 6 fritters
Ingredients
- 1 large ear of corn, or two small -- about 1 ⅓ cups kernels
- 1 vegan egg: ½ cup chilled water + 1 tablespoon VeganEgg -- OR ½ cup silken tofu (Vegan Egg options: you could also use a flax egg, ½ cup silken tofu or add in an additional ½ cup of fresh corn to the blended corn mixture. I think the tofu will work best for this recipe. If you do not use the VeganEgg, you will want to add in a bit more salt, probably ¼ teaspoon more.)
- 1 teaspoon nutritional yeast (optional)
- 3 tablespoon flour (any variety - I used gluten free baking flour)
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Fold in:
- 2-3 tablespoon sweet onion, diced
- 1-2 tablespoon corn kernels (reserved from fresh corn -- or use frozen)
Avocado Salsa:
- ½ avocado, diced
- 2 tablespoon sweet onion, diced
- 1 tablespoon fresh lime juice + a pinch of zest
- pinch of salt and pepper
- optional: cayenne or diced jalapeño for heat (to taste)
- For pan: extra virgin olive oil
- Finish with: ½ -1 teaspoon maple syrup (optional)
- To serve: hot sauce and lime slices
- Optional fritter fold-in: ¼ cup shredded vegan cheese (this would be a delicious add-in!)
Instructions
- Husk your corn and slice off the kernels. Portion out 1-2 tablespoon of kernels for folding into the batter later.
- Add the kernels (about 1 ¼ cups), the water and the VeganEgg product to a high speed blender. Blend until smooth. Pour into a medium sized bowl.
- Fold in the flour, salt, pepper and optional nutritional yeast. Stir to combine.
- Fold in the reserved whole corn kernels and the diced onion. If adding in vegan cheese, fold it in now.
- Warm a skillet over medium-high heat and add enough extra virgin olive oil to lightly coat the pan. This is a very gently fry. If you want to add more oil and do a heavier "fried" fritter, go for it.
- Add 1 ½ - 2 tablespoon of batter to the warmed pan and smooth out a bit. Allow to cook 2 minutes, then flip, then another 1-2 minutes, then flip again. Keep flipping and cooking until the edges are dark brown, but not burnt. You want the fritter cooked through, yet still fluffy in the center. To finish, add an optional drizzle of maple syrup to the pan. This gives the fritters a salty-sweet flavor that I love.
- Remove fritters from pan and place on serving plate.
- Salsa: Combine the salsa ingredients in a small bowl and toss well. Scoop the salsa over top the warm corn fritters to serve. Serve with hot sauce, lime slices and a bit of fresh pepper on top.