What makes these corn fritters vegan and gluten-free?

These fritters are made vegan by using a vegan egg replacer powder instead of traditional eggs, and they are naturally gluten-free as they rely on corn flour (cornstarch) and corn kernels, with no wheat flour.

How do I ensure my Jalapeno and Corn Fritters are not too spicy?

To make the fritters milder, simply remove the seeds from the jalapeno before finely dicing it. The seeds contain most of the capsaicin, which is responsible for the pepper's heat.

What is the best way to check the oil temperature for deep-frying these fritters?

You can check the oil temperature by dropping a small spoonful of the batter into the heated oil. If it quickly rises to the surface and begins to sizzle, the oil is ready for frying at approximately 340 degreesF.

Can I use fresh corn instead of frozen for the puree?

While the recipe specifies defrosted frozen corn for the puree, you could use fresh corn kernels, ensuring they are cooked and cooled first to achieve a similar texture when blended.

How should I store leftover Jalapeno and Corn Fritters?

Store any leftover fritters in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or air fryer to restore some of their crispiness.

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Jalapeño and Corn Fritters
[Vegan, Gluten-Free]

SW By: Smith & Daughters by Shannon Martinez and Mo Wyse

Author Bio

Shannon Martinez and Mo Wyse are the dynamic duo behind Melbourne’s award-winning vegan restaurant Smith... Read More

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Golden brown Jalapeno and Corn Fritters piled on a plate, garnished with fresh herbs, and served alongside a small bowl of green pesto dipping sauce.

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Jalapeño and Corn Fritters [Vegan, Gluten-Free]

4-6

Dairy Free

Vegan

Who doesn't love a crispy, crunchy corn fritter? You will want to eat as many of these as you can get your hands on. The jalapeño adds the perfect touch of spicyness to compliment the sweetness of the corn.

Ingredients You Need for Jalapeño and Corn Fritters [Vegan, Gluten-Free]

3 cups frozen corn kernels, defrosted
1 tablespoon vegan egg replacer powder
2 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1 corn cob, kernels stripped, or an extra 1/2 cup frozen corn kernels
1 jalapeño, finely diced (seeds removed for a milder taste)
3 tablespoons corn flour (cornstarch)
Vegetable oil, for deep-frying
Pesto or your favorite dipping sauce

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How to Prepare Jalapeño and Corn Fritters [Vegan, Gluten-Free]

Blend the defrosted corn, vegan egg replacer powder, sugar, and baking powder in a blender until you have a smooth purée. Transfer the mixture to a bowl.
Add the fresh or extra frozen corn kernels to the purée along with the diced jalapeño and corn flour. Gently stir to combine, then allow the mixture to sit for at least 15 minutes.
Heat enough oil for deep-frying to 340ºF. To check the temperature of the oil, drop in a small spoonful of the batter. If it quickly rises to the surface, then you’re good to go.
To cook the fritters, use one soup spoon to scoop up the batter, then use another soup spoon to gently push the mixture off the spoon and into the oil. Make sure there is enough room for them to move around a little in the oil.
The fritters will rise to the surface and begin to turn a golden brown. Flip the fritters over and cook the other side until crisp and golden all over– this should take about 2 minutes.

Notes

Recipes excerpted with permission from Smith & Daughters: A Cookbook (that happens to be vegan) by Shannon Martinez and Mo Wyse, published by Hardie Grant Books March 2017, RRP $35.00 hardcover. Smith & Daughters is an award-winning vegan restaurant in Melbourne, Australia, twice voted Time Out People’s Choice Restaurant of the Year (2016 and 2014). https://www.amazon.com/Smith-Daughters-Cookbook-Happens-Vegan/dp/1743792077/?tag=onegrepla-20