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.

Course: Appetizer, Side Dish

Cuisine: American, Southern

Keyword: corn fritters, Dolly Parton inspired, fresh corn, Southern, summer, vegan

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 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.