I am not a huge corn fan unless it’s made into something, so here is an amazing corn fritter recipe adapted to be made vegan! I like to make these in my air fryer, in order to make it work make these changes:
reduce the plant milk from 3/4 cup to 2/3 cup
after mixing the batter, let it sit for 10 minutes to absorb moisture
scoop and shape into small patties, 2 1/2 to 3 inches wide and 1/2 inch thick
make sure you use parchment paper or a silicon liner
Air fry at 375 for 10 to 12 minutes and flip halfway
obviously if you want it darker and crispier, leave for an additional 2 to 4 minutes
Enjoy!
Dolly-Inspired Vegan Corn Fritters
Crisp-edged, tender Southern corn fritters packed with fresh corn. This plant-based adaptation keeps the sweet-savory skillet-fried character of the Parton sisters' original while replacing the eggs, buttermilk, and butter.
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Servings: 8 servings
Equipment
- Electric skillet or cast-iron skillet
- Medium cookie scoop or small measuring cup
- Paper towel-lined plate or wire rack
Ingredients
- Peanut oil or canola oil for frying
- 1 1/3 cups cornmeal mix check the label to confirm it is vegan
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 teaspoon ground black pepper
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- 3/4 cup unsweetened plain soy milk or other plant milk
- 2 teaspoons apple cider vinegar or lemon juice
- 2 tablespoons vegan butter melted and cooled
- 2 cups fresh corn kernels about 3 ears
Instructions
- Make the flax eggs: stir the ground flaxseed and warm water together and let the mixture stand for 5 to 10 minutes, until thickened. At the same time, stir the vinegar or lemon juice into the plant milk and let it stand for about 5 minutes to make a quick vegan buttermilk.
- Heat an electric skillet to 350°F. If using cast iron, warm it over medium to medium-high heat. Add enough oil to generously coat the bottom of the skillet. Set a paper towel-lined plate or wire rack nearby.
- In a medium bowl, whisk together the cornmeal mix, sugar, baking powder, salt, and pepper.
- In a separate bowl, whisk together the thickened flax mixture, vegan buttermilk, and melted vegan butter.
- Pour the wet mixture into the dry ingredients and stir only until no dry pockets remain. Fold in the fresh corn. The batter should be thick and a little lumpy. If it seems unusually stiff, loosen it with 1 tablespoon of plant milk.
- Scoop small portions of batter into the hot oil and gently flatten each mound. Do not crowd the skillet. Cook until the underside is deeply golden, about 2 to 4 minutes, then flip and cook the second side for another 2 to 4 minutes, until browned and set through.
- Transfer the fritters to the prepared plate or rack and repeat with the remaining batter. Serve hot. For batches, keep finished fritters warm on a baking sheet in a 175°F oven.
Notes
Vegan adaptation inspired by the Corn Fritters recipe in Good Lookin' Cookin': A Year of Meals - A Lifetime of Family, Friends, and Food by Dolly Parton and Rachel Parton George. The original recipe uses eggs, whole buttermilk, and butter; this version uses flax, plant-based buttermilk, and vegan butter. Yield is approximately 6 to 8 servings depending on fritter size. For the cleanest flavor and strongest vegan buttermilk effect, unsweetened soy milk works especially well.